1) To make the starter: Combine the flour, water, and yeast in a small bowl, mixing until all of the flour is moistened. Cover the bowl, and let the starter rest overnight (or for up to 20 hours or so), at room temperature; it doesn't need to be placed somewhere warm. It will expand and become a bit bubbly.
2) To make the dough: Combine the starter with everything except the raisins. Mix and knead to make a smooth, soft dough. The dough will seem dry at first, but as you knead it'll soften up.
3) Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy though not necessarily doubled in bulk.
4) Gently deflate the dough. Knead in the raisins; your hands are the best tool here.
5) Shape the dough into a log, and place it into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with a large overturned bowl, or tent it lightly with greased plastic wrap. Allow the dough to rise until it's crowned about 1/2" to 3/4" over the rim of the pan, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
6) Uncover the bread. Mix the cinnamon, sugar, and water, and brush it over the loaf.
7) Bake the bread for 20 minutes. Tent it loosely with aluminum foil, and bake for an additional 20 to 25 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.
8) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for up to 5 days; for longer storage, wrap well and freeze.
Yield: 1 loaf.