Cinnamon Raisin Swirl Loaf

2 cups Sun-Maid® Raisins
Water
6-3/4 to 7¼ cups flour
2 pkgs. active dry yeast
2 cups milk
¾ cup sugar
¼ cup margarine
2 tsp. salt
3 eggs
2 tsp. cinnamon

Powdered Sugar Icing:
1 cup powdered sugar
¼ tsp. vanilla
About 1½ tbsp. milk

In small bowl, combine raisins with enough hot tap water to cover. Plum 5 minutes; drain well. Set aside.

In large bowl; combine 3 cups of the flour and yeast. In medium saucepan, heat milk, ¼ cup of the sugar, margarine and salt over low heat just until warm and until margarine is almost melted, stirring constantly. Add to flour mixture; add eggs. Beat at low speed for ½ minutes; scraping sides of bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally.

Stir in plumped raisins. Stir in as much remaining flour as can be mixed
in with a spoon.

Turn out onto lightly floured board. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place unit doubled, about 1½ hours.

Punch dough down, divide in half. Cover; let rest 10 minutes. Roll each half into 15 x 7 rectangle. Brush entire surface lightly with water. Combine remaining ½ cup of the sugar and cinnamon; sprinkle ½ of the sugar mixture vover each rectangle. Roll up, jelly-roll fashion, starting from 7” side; pinch edges and ends to seal.

Place, sealed edges down, in greased 9 x 5 loaf pans. Cover; let rise in warm place until nearly doubled, 35 to 45 minutes. Bake at 375° for 35 to
40 minutes or until bread sounds hollow when tapped, covering bread with
foil the last 15 minutes to prevent overbrowning. Remove bread from pans;
cool completely on wire racks.

In medium bowl, combine all the Powdered Sugar Icing ingredients to make of drizzling consistency. Drizzle over the bread