Add yeast to warm water and let stand for 10
minutes until bubbly. Grease, or spray with nonstick cooking spray, one large
bowl and two 9x5x3-inch loaf pans.
Combine scalded milk, sugar, butter; salt and
orange juice, and cool to lukewarm. Whisk
cinnamon into flour. Add 2 cups flour to liquid mixture and beat by hand until
smooth (you may use a mixer). Stir in bubbly yeast, eggs, and raisins. Add
remaining flour to make soft dough. On a lightly floured surface, knead until
smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or
food processor fitted with dough hook. Put dough into greased bowl, turning to
coat thoroughly. Cover with a damp towel and allow to rise in a warm,
draft-free place until doubled, about 1 hour.
Punch down. Turn onto a lightly floured surface.
Divide into two equal portions and let rest for 10 minutes. Shape dough into
loaves and place in loaf pans, seam side down. Cover with a damp cloth and
allow to rise in a warm, draft free place until dough rises just above tops of
pans, about 1 hour.
Preheat oven to 375°F. Bake 35-40 minutes, until
top is golden brown. Remove immediately from pans and let cool on racks.
1 cup confectioners’ sugar
4 tsp. milk
Blend 4 tsp. milk with confectioners’ sugar to make
glaze. Drizzle over loaves after they have cooled.
2 loaves, 12 slices each.
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