Add yeast to warm water and let stand for 10 minutes.
Combine scalded milk, sugar, butter, salt and orange juice, and cool to lukewarm. Add 2 cups flour and beat by hand until smooth (you may use a mixer). Stir in yeast mixture, eggs, and raisins. Add remaining unbleached flour to make a 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 in 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.
Knead down. Turn onto a lightly floured surface. Divide into 3 equal portions and let rest for 10 minutes. Grease three, 9 x 5 x 3-inch loaf pans. Shape dough into loaves and put into 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 to 40 minutes, until top is golden brown. Remove immediately from pans and let cool on racks.
Blend 4 teaspoons milk with confectioners sugar to make glaze. Drizzle over loaves after they have cooled.