streusel raisin bread

1 pkg. hot roll mix
1/4 cup sugar
1 cup seedless raisins
1 egg, slightly beaten
1 tablespoon melted butter or margarine
Few drops almond extract
1 tablespoon sugar
1 tablespoon flour
1 tablespoon soft butter or margarine

Day before: Grease a 9 x 5 inch loan pan. Combine hot roll mix, sugar, raisins. Dissolve yeast as package directs using 1/4 cup less water; combine with egg, melted butter and extract. Stir into dry mixture, blending thoroughly. Cover, let rise in warm place until double in bulk. Turn out onto lightly floured surface; knead lightly. Shape into loaf; place in pan. Sprinkle top with combined 1 tablespoon sugar, 2 tablespoons flour, 1 tablespoon butter; cover with clean towel. Let rise until double in bulk. Bake at 350 for 45 minutes or until done. Turn out onto wire rack. Mix confectioners' sugar with water to make a thin glaze; drizzle over bread. Serve warm (use 325 oven to warm, if necessary).

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