3 tbsp. unsalted butter
1 tsp. salt
1/4 c. granulated sugar
1/2 c. boiling water
1/2 c. evaporated milk
1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
2 eggs, beaten
1/2 tsp. ground cinnamon
3 1/2 c. sifted all purpose flour
1 c. seedless dark raisins

FOR ICING:

1 tbsp. evaporated milk
2/3 c. confectioners' sugar

Measure butter, salt and sugar into large mixing bowl. Add boiling water; stir until butter is melted. Stir in evaporated milk.

Dissolve yeast in warm water. Add yeast mixture to butter mixture. Stir in beaten eggs. Add cinnamon to flour. Add about half the flour to the egg mixture; beat to blend well. Add remaining flour; beat with electric mixer a out 1 minute, or until smooth. Add raisins; stir to distribute thoroughly.

Let dough rise, covered, in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Beat dough by hand for about 2 minutes. Turn into greased 1 1/2-quart casserole dish. Let rise until nearly doubled in bulk, about 45 minutes to 1 hour.

Bake in a preheated 375-degree oven 35 minutes or until done. Cover top with aluminum foil after first 20 minutes of baking to prevent overbrowning. When bread is done, turn out immediately onto cooling rack. Turn right-side up. Let bread cool a few minutes, then drizzle with icing.

To make icing: Add milk to sugar; stir until thoroughly blended. Drizzle over warm bread. Yield 1 loaf; 6 to 8 servings.

Tester's Note: I recommend this recipe to beginning bread bakers. Easy to do! Would make an excellent gift.

Recipe adapted from the Post-Dispatch "Best Recipes Cookbook" (out of print).