To a large bowl add the yeast, water, and brown sugar. Let it proof for about 10 minutes. Add the oil and mix in to the water mixture. Once the oil is added you will add 1 cup flour, salt, cinnamon and stir until this is combined. Gradually add the rest of the flour, kneading the dough as you add the flour until you have smooth and elastic dough. Grease the bottom of the bowl and turn once to coat both sides. Cover and set in a warm place for about an hour or until the dough is doubled in size.

Just before the dough is ready to be placed on the baking sheet take the raspberries and toss them with a tablespoon of sugar. Make sure that they are rinsed and dried before tossing them with the sugar.

To make the egg wash. Add the egg white to a medium bowl and whisk until starting to get frothy, add the melted butter and honey and whisk until they are mixed in.

Once the dough is doubled in sized, place the dough into a greased baking dish (I used a jelly roll pan an 11 x 15) Pat the dough out so it covers the whole pan. Make indentations with your fingers. Place the berries over the top of the bread, I add them to where the indentations were. The brush it generously with the egg wash.

Bake it in an oven that has been preheated to 400 degrees F for 15 minutes or until the edges of the bread are turning brown.