2 baker loaf pans
1 pkg. yeast
1/2 c. warm water
2 c. scalded milk, cooled
1 c. brown sugar
2 eggs
1/4 c. melted butter
1 1/2 tsp. ground cinnamon
3/4 tsp. allspice
1 1/2 c. raisins
6 to 6 1/2 c. flour

GLAZE:

1 c. sifted powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Dissolve the yeast in the warm water. Put milk in large bowl. Add yeast, sugar, eggs, butter and spices; mix well after each addition. Mix raisins with 1 cup of the flour and add to mixture. Gradually add 5 more cups flour. Place on floured board and knead until dough is smooth and not sticky (use rest of flour, if necessary) for about 10 minutes.

Place in an oiled bowl, cover and let rise until doubled, about 1 to 1 1/2 hours. Punch down and let rise again, about 20 minutes. Punch down and form 2 loaves. Place into 2 greased bread pans, cover and let rise again, about 45 minutes. Bake in preheated 325 degree oven about 1 hour and 15 minutes. Remove from pans and place on wire rack. Put glaze on while loaves are hot.