The recipe for this sweet bread was adapted from my favorite cookie recipe. I adore the combination of the chewy, Marsala-flattened raisins against the sandy texture of cornmeal. To quote one of my more eloquent tasters, this loaf is "eminently manductable". It also is a much-appreciated dish. (This note was just above the bread recipe in the book.)

Soak the raisins in the Marsala for at least thirty minutes. When the raisins have absorbed a good deal of the liquid, add whtever Marsala is left to the bread pan. Reserve the raisins for later.

Place the rest of the ingredients into the pan, and bake according to manufacturer's instructions. Add the raisins during the raisin-bread cycle, or five minutes before the final kneading is finished.