Combine the rum and raisins in a bowl. Allow to soak for 30 minutes to 1 hour.

In a small saucepan heat the milk to 100-110 degrees. Pour into a large bowl.   Add the yeast and let bloom for 5 minutes.  

Add the remaining ingredients for the dough to the
milk mixture and knead, using a dough hook on a mixer, for 2-3 minutes.  

Add in the raisins and remaining liquid and knead the dough for 5 minutes or until the dough is smooth. 

Cover the dough and let the it rise for 1-2 hours or until the dough has doubled.

Deflate the dough and divide into 3 equal pieces. Roll each piece into a 12 inch log. Braid the pieces and then tuck under the ends. Place on a baking sheet sprayed with cooking spray.

Cover the dough with plastic wrap and allow to rise for 1-2 hours or until doubled.

Preheat the oven to 375 degrees. Bake for 35-40 minutes or until browned. 

Remove from oven and cool completely. 

To make the glaze whisk together the powdered sugar, milk, and rum.

Place in a zip top baggie, cut off the end, and drizzle over top of the cooled bread. Allow the glaze to harden for 10 minutes then slice the bread and enjoy!