1 pkg. yeast
1/4 c. water
1 c. seedless raisins
1/4 c. soft butter
1/4 c. sugar
1 tsp. salt
1/2 c. buttermilk (or milk)
3 1/4 - 3 1/2 c. sifted flour
2 beaten eggs

Soften yeast in lukewarm water. Combine raisins, butter, sugar, salt and add hot milk, then cool to lukewarm. Add 1 cup of the flour and mix. Add yeast and eggs and beat. Stir in remaining flour, turn on floured surface and cover, let rest 10 minutes. Knead until smooth, 8 to 10 minutes. Place in greased bowl, cover and let double, 1 1/2 to 2 hours, in a warm place. Punch down, cover and let rest 10 minutes. Shape in loaf. Place in greased pan, cover and let double, 45 to 60 minutes.

Bake at 375 degrees for 25 minutes. Remove from pan and cool. Glaze with confectioners' sugar icing.