Place the flour, yeast, salt and sugar in a bowl. Make sure you put the yeast on the opposite side of the bowl to where you add the salt.
Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.
Place the dough on a lightly floured surface and knead for ten minutes. Place the dough in an oiled bowl, covered with clingfilm, to prove for approx one hour or until doubled in size. If you do this on a hot day like I did, it will grow huge!
Remove the dough from the bowl, press it down lightly with your fingers, and knead in the cinnamon and raisins.
Form the dough into a round, and place it back in the bowl and cover. Leave it for around half an hour, until it has risen again.
Place the dough in an oiled silicone dish, and place it in your slow cooker. I used my 5.7 litre crockpot, and an eight inch deep silicone cake pan fits into it. The crockpot can also be run dry, but check the instructions for your slow cooker, and add water under the pan if needed.
Cook on high for approx 2 hours, turning from time to time to brown both top and bottom.
To brown off the top and ensure the crust is crunchy, place the bread in a hot oven (200 degrees) for 5-10 minutes.
Allow to cool completely and serve fresh or toasted, with lashings of butter.
Type of slow cooker used for this recipe: large 5.7 litre Crockpot