1 pkg. active dry yeast
1/4 c. warm water
1 c. seedless raisins, dark or light
1/4 c. soft butter
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. buttermilk or milk, scalded
3 3/4 c. sifted enriched flour
2 beaten eggs

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 of the flour; beat well. Add yeast and eggs; mix well. Add enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface. Knead until dough is smooth and elastic (10 to 12 minutes). Place in lightly greased bowl, turning once to grease surface. Cover; let double (1 1/2 to 2 hours) in warm place. Punch down; divide dough in half, rounding each in ball. Cover and let rest 10 minutes.

Shape into loaves. Place in 2 greased 7 1/2" x 3 1/2" x 2 1/4" loaf pans. Cover; let almost double, 45 to 60 minutes. Bake in moderate oven, 375 degrees for about 25 minutes; place foil over top last 10 minutes, if necessary. Remove bread from pans; cool. Combine 1 cup sifted confectioners' sugar and about 1 1/2 tablespoons milk; use to glaze loaves. For a pretty top, move the spoon back and forth while drizzling glaze from spoon over the loaves.