Put all ingredients (except of the raisins, the vanilla sugar & the brown sugar) in a big bowl & mix w/ your electric handheld mixer until well combined.
Cover the bowl w/ a tea towel & set in the oven; heat the oven for about 3 min to 50° C.
Let the dough rise in the warm oven for about 60 min. Afterwards the dough generally has doubled in size & is fluffy.
Add the raisins, the vanilla sugar & the brown sugar & incorporate w/ a spoon.
Cover the bowl w/ a tea towel & let it rise once again in the warm oven for 20-30 min.
Preheat the oven to 160° C w/ fan.
Oil a loaf tin & add baking parchment crosswise.
Pour the dough into the loaf tin.
Bake in the oven for about 30 min. Make the famous test w/ a wooden pin ... If necessary add another 5-10 min.
Let the bread cool down in the loaf tin for about 10 min. Lift the bread out of the loaf tin by help of the baking pachment.
Peel the baking parchment off - carefully! Let the bread cool down completely.
Notes
Prep Time: includes the time (about 90 min) for the dough to rise!