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.