1/2 c. milk
1 tbsp. sugar
1 1/2 tsp. salt
1/4 c. shortening
3/4 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast or 1 cake compressed yeast
1 egg
1 tsp. ground cinnamon
2 tsp. grated orange rind
3 1/3 c. sifted all-purpose flour
1 c. raisins
Sugar Glaze

Combine milk, sugar, salt, and shortening in saucepan. Heat until bubbles appear around the edge and shortening is melted; cool to lukewarm. Measure warm water into large bowl; sprinkle or crumble in yeast. Stir to dissolve. Add lukewarm milk mixture, egg, cinnamon, orange rind, and 2 cups flour. Beat 2 minutes at medium speed on mixer or 300 strokes by hand. Stir in remaining flour and raisins. Spoon batter into greased 1 1/2 quart casserole; cover with damp towel.

Let rise in warm place (85 degrees), free from draft, about 1 hour or until doubled in bulk. Bake at 350 degrees for 40 to 50 minutes. Remove from casserole; cool on wire rack. Decorate with glaze. Stir enough milk into 1 cup confectioners' sugar to make a glaze of pouring consistency. Drizzle over bread. Makes 1 loaf.