INGREDIENTS
1 cup dark raisins
1 cup Hale orange juice
1 package active dry yeast
¼ cup warm water
2 large eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup firmly packed brown sugar
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
5 to 6 cups all-purpose flour
PREPARATION
In small bowl, soak raisins in orange juice one hour. In large bowl, combine yeast and warm water; stir until yeast is dissolved. Add raisin and orange juice mixture, eggs, butter, sugar, orange peel, salt and cinnamon. Beat in enough flour to make soft dough. Turn out onto floured surface. Knead about 5 minutes, adding flour as necessary until dough is smooth and elastic. Put dough into large greased bowl; turn over to bring greased side up; cover with towel. Let rise in warm place about 1 hour or until doubled in bulk. Punch down dough and turn out on lightly floured board. Knead 5 minutes, until smooth. Shape into a loaf to fit into a greased 9 x 5-inch loaf pan; cover. Let rise in warm place about 50 minutes or until doubled in bulk.
Preheat oven to 350F.
Bake in a 350F oven 55 to 60 minutes until golden. Cool in pan 5 minutes; remove from pan and cool completely on wire rack.
YIELD: 1 Loaf