Kathie Oh's Recipe

Midwest - Rasin Orange Bread

Category: desserts

5 to 5-1/2 cups bread flour
2 packages active dry yeast
1 cup milk
1/2 cup sugar
1/2 cup butter
1/4 cup water
1 orange peel, freshly shredded
1 teaspoon ground ginger
1-1/2 teaspoons salt
2 eggs (at room temperature)
1-1/2 cups raisins
Walnut Glaze (see recipe below)

1. In a large mixer bowl, combine 2 cups of the flour and the yeast.

2. In a saucepan, heat together milk, sugar, butter, water, orange peel, ginger, and salt just until warm (120 degree F), stirring constantly. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Add raisins.

3. Using a spoon, stir in as much of the remaining flour as you can. On floured surface, knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes). Shape into a ball and place in greased bowl; turn once.

4. Cover dough; let rise in warm place until doubled (about 1-1/4 hours). Punch down. Turn out onto a floured surface; knead 1 minute. Cover; let rest for 15 minutes. Divide into 2 portions. Press each into a flat oval (9x7 inches); fold in half. Pinch seam closed. Pat to fit 2 greased 8-1/2x4-1/2x2-inch loaf pans.

5. Place dough in prepared pans. Make three 1/4-inch-deep diagonal slashes across top of each loaf. Cover with waxed paper; let rise in a warm place until doubled (3/4 to 1 hour). Remove waxed paper and bake in a 375 degree F oven for 45 to 50 minutes or until done. (Cover loaves with foil after 20 minutes to prevent overbrowning.)

6. Spread Walnut Glaze over cooled loaves. Makes 2 loaves (32 servings).

Walnut Glaze: In a bowl beat together 1 cup sifted powdered sugar, 2 teaspoons softened butter, and 2 to 4 tablespoons orange juice until glaze is a spreading consistency. Stir in 1/2 cup finely chopped walnuts