Preheat oven to 350 deg.

Prepare baking sheet and line with parchment paper.  

In a stand mixer, add all ingredients in no particular order, holding the raisins to add prior to the kneading portion of the blending.

Using the bread hook, mix until combined and then let it knead the dough for a couple of minutes.

Dust counter surface with flour, take dough and knead by hand a few more turns to give the dough some added love.

If the recipe was doubled, divide into two balls.  Form each ball into desired shape.

Place onto prepared baking sheet.  For the free-form loaf, make diagonal cuts into dough (4-5) to allow the bread to expand while cooking.  If making a round dough, make an 'X' in the center.  

Sprinkle the top with sugar.  

Let the dough sit for 10 min. then put into oven to bake for ~ 45 min. until golden brown crust forms and a toothpick inserted comes out with a light crumb.

Let cool on rack covered with a clean kitchen towel.  The bread will not get soggy here against what you might think.  

Once cool, bread is ready to eat.  But as I said, I still prefer to toast the bread to give it added crunch.  Just depends on your particular preference.