Scald the milk and allow it to cool to lukewarm.

Pour boiling water over the raisins and leave to stand for 10 minutes. Drain and allow to cool.

Place 2 cups of the flour, the yeast, sugar, and salt in the bowl of an electric mixer, fitted with a paddle attachment. Add the lukewarm milk, melted butter and egg. Mix briefly to make a shaggy, wet dough.

Change to a dough hook and gradually add the remaining flour, in small increments, until a smooth and soft dough forms. Knead for approximately 5 minutes. Toss the raisins in a tablespoon of flour and toss them into the dough. Mix thoroughly for 1 minute.

Cover and allow to rise, in a warm place, until double in bulk, about 1 hour.

Brush the Le Creuset Bread Oven's base and sides with butter.

Knock the dough back. Carefully form the dough into a round loaf and place it in the base of the Bread Oven. Cover with the lid and allow to rise until doubled, about 45 minutes.

Preheat oven at 250°C (230°C fan-assisted).

Reduce the oven temperature to 200°C (190°C fan-assisted) and place the Bread Oven in to bake. Bake for 20 minutes, then remove the lid, turn down the oven to 180°C (170°C fan-assisted) and allow to bake for a further 10-15 minutes until browned.

Make the sugar glaze by dissolving the sugar in the water, then boil, without stirring, for 1-2 minutes.

Once the loaf is baked, remove it from the Bread Oven and immediately brush the glaze over the loaf. Allow to cool before slicing.