Preheat oven to 350 degrees F. Soak the raisins in milk for a few minutes to plump; drain and reserve the milk. Dredge the raisins in 1/2 cup of the flour and set aside. Combine the milk and remaining ingredients. Stir in the raisin-flour mixture. Pour into greased 8-1/2x4-1/2-inch iron loaf pans. Bake for about 45 minutes or until bread tests done. Remove from the pans and cool on a rack. Wrap the bread in a towel to prevent the crust from hardening.