Directions: |
Directions:Cover the raisins with brandy and 1/4 cup warm water; set aside.
In a small bowl, mix the yeast, 1/4 cup warm water, and a tbsp sugar together. Set aside until bubbles appear on the surface and mixture swells.
Beat the butter and remaining sugar together. Add eggs one by one, beating well after each addition. mix in the vanilla, salt, and orange zest, then the yeast mixture. Add 2 cups of flour and beat well with a wooden spoon. Work in 2 more cups of flour. Turn dough out onto a floured board (using the remaining 1/2 cup of flour) and knead for 10 minutes,until smooth and elastic, adding flour if necessary to prevent sticking. Shape into a smooth ball and place in a large, buttered bowl, turning to coat completely with butter. Cover and set in a warm place for 1 1/2 hours, until doubled in size.
Punch down dough and turn onto a lightly floured board. Drain the raisins, add to the dough and knead for 4-5 minutes. Shape into a smooth ball and place on a greased, sideless baking sheet. Roll out into a 10 inch round, cover, and let double in size again. Make 2 cuts across the top of the loaf, about 1/8 inch deep. Brush the top with egg glaze.
Bake at 350º oven for 30 minutes, or until the loaf has browned nicely.
While the bread is baking, make the icing. Combine the sugar and orange juice in a saucepan. Simmer gently for 5-10 minutes, until a light syrup forms. Spoon the syrup over the bread as soon as it is removed from the oven.
Cool on a wire rack. |
This recipe for Sweet Easter Bread is from