This tasty sweet bread goes perfectly with tea or coffee. Kathleen Shangraw, Huntington, Vermont—Champlain Valley Fair and Exposition, Essex Junction, Vermont
Yield: 2 loaves
- 1-1/4 cups water
- 1/2 cup powdered milk
- 1/2 cup sugar
- 1/2 cup (1 stick) butter
- Grated rind of 1 orange
- 1/2 teaspoon ground ginger
- 2 teaspoons salt
- 5 cups flour, divided
- 2 packages (2 tablespoons) dry yeast
- 2 eggs
- 1-1/2 cups golden raisins
- 1 cup confectioners’ sugar
- 1/2 cup walnuts, finely chopped
- 4 to 6 tablespoons orange juice
InstructionsPlace the water, milk, sugar, butter, orange rind, ginger, and salt in a saucepan and heat to 110° to 120°F. Place 2-1/2 cups of the flour and the yeast in a large bowl. Pour the warm liquid over the flour and yeast and mix well. Add the eggs and raisins. Add the remaining 2-1/2 cups flour and mix well. Turn out onto a lightly floured surface and knead until soft and elastic. Place in a greased bowl, cover, and let rise until doubled in bulk, about 1 hour.
Knead the dough and divide into 2 parts. Shape each into a loaf and place in a greased 8-1/2x4-1/2-inch pan. Cover and let rise until doubled in bulk, about 30 minutes.
Preheat the oven to 350°F. Make 3 shallow slits in the top of each loaf. Bake for 30 minutes, or until golden brown. Remove from the pans and cool on wire racks.
Meanwhile, mix together the confectioners’ sugar, walnuts, and enough orange juice to make a fairly thick glaze. Spoon gently over the warm loaves.