Instructions: Soften yeast in warm water. Combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar. Cool to lukewarm. Stir in 1-1/2 cups flour; beat well. Add yeast and eggs; mix well. Add enough of the remaining flour to make a moderately soft dough. Turn out onto lightly floured surface.

Knead until dough is smooth and elastic (10-12 minutes.) Place in a lightly greased bowl, turning once to grease the surface. Cover; let it double (1-1/2 to 2 hours) in a warm place. Punch down; divide dough in half, rounding each ball. Cover and let rest 10 minutes. Shape in loaves. Place in two greased loaf pans (7-1/2x3-1/2x2-1/4-inch).

Cover; let almost double (45-60 minutes.) Bake in 375 F. oven about 25 minutes; place foil over the top the last 10 minutes, if necessary. Remove bread from pans; cool.

Combine 1 cup confectioners sugar and about 1-1/2 tablespoons milk; use to glaze the loaves.

Makes two loaves

NOTES : This is the best raisin bread. Ive made it often and my youngest

son loves it!

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