Dissolve the yeast into 3 or 4 tablespoons of lukewarm water. Add the dissolved yeast to 1/4 of the flour. Keep in a warm place until doubled in size. Meanwhile, work the remaining flour with the sugar, salt and eggs, moistening with the milk until smooth and firm. Add the dough with the yeast. Knead the dough, punching it on the table, stretching and dividing, until it does not stick to your fingers and the table. Mix in the butter, softened until having the same consistency as the dough. When smooth, make a ball. Leave covered with a cloth in a moderately warm place until doubled in size (3 to 4 hours). Punch the dough to empty the air, flatten, mix in the raisins which had been allowed to rise in the lukewarm rum with the cinnamon. Work again to distribute the raisins well. Put the dough into the buttered molds, filling only half of each mold. Allow to rise until the dough fills the molds completely. Glaze with the beaten egg. With the tip of a knife, draw a cross on top. Bake in a hot oven (400F) for 10 to 12 minutes, turn down the heat to 300F, bake further, checking the color. The dough can be prepared the day before and kept in the refrigerator wrapped in aluminum foil.
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For a 9-inch bread pan or a 3-pint fruit cake pan:
