3/4 c. milk
1/2 c. sugar
1/3 c. shortening
1 pkg. active dry yeast
1/4 c. warm water
1 egg
3 1/2 c. sifted flour
1 tsp. salt
1 1/2 c. raisins
2 tbsp. melted butter
6 tbsp. brown sugar
2 tsp. cinnamon
1/4 tsp. nutmeg

Combine milk, sugar, and shortening; heat until dissolved. Cool to lukewarm. Meanwhile, soften yeast in warm water. Combine yeast, milk mixture, and beaten egg. Combine flour and salt. Beat half the flour into yeast mixture. Cover and let rise 1 1/2 hours or until light and spongy. Meanwhile, wash, drain, and dry raisins. Stir rest of flour into dough. Knead, adding raisins gradually, about 12 minutes. If making more than 1 loaf, divide dough. Let rise until double in bulk (about 1 1/2 hours).

Pat dough into a 7 x 18 inch rectangle. Spread it with melted butter, then with brown sugar, cinnamon, and nutmeg. Roll loaf tightly from short end. Place in greased 9 x 5 x 3 inch loaf pan. Let rise until double in bulk. Bake at 350 degrees for 45 to 50 minutes. Cover with foil when top is lightly browned, after about 15 minutes. Cool on rack.

Yield: 1 loaf (but it's highly advisable to double the recipe and make 2 at a time). This bread freezes very well.