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This is tasty, but the recipe could be easier to follow. Here are some hints that should help you:
3-1/2 oz. sugar(granulated) is about 1/2 U.S. Cup
Specifying the flour content by mass is good from a baking/chemistry standpoint, but not everyone has a food scale. I certainly don't.
Assuming the accuracy of the 5 lb bag of flour I used as a basis, I measured the density of the flour I used to be about 0.65g/cc.
This means that I should use just under 6 cups of flour. I ended up using exactly 6 cups. My flour was 'Kroger' brand whole wheat all-purpose flour. Yours will, of course, have a different density.
It's unclear what the author means by kneading at 'speed 2'. My hands don't have speed numbers, and I've never met anyone with that 'feature'. I just kneaded the bread at a medium pace until it was rather elastic.
I'm baking at about 1640m.(~5400ft.) above sea level(Boulder, CO, USA). My bread has taken about 40 minutes to bake.
I recommend adding additional sugar to sweeten the bread a bit more. The yeasties ate everything I put in. Also, a little more salt might be nicer to taste, but I'm not certain how it would affect the chemistry/biology.
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Instructions
Place the milk and margarine in a saucepan and heat gently until butter melts. Mix the yeast and sugar together in the mixing bowl. Cream the yeast and sugar with a little warm milk. (The milk should be at blood heat 38°C/99°F.) Add the remaining liquid, the flour and the salt and commence kneading the mixture at speed 2. Cut dough in half and roll each half out on lightly floured surface. Sprinkle half of raisins on each rolled out half and roll up. Place each shaped loaf in pan. Allow to rise until the dough is double its original size and bake at 375°F for 30-35 minutes.
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