Italian Sweet Bread with Raisins


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This bread loaf is perfect for a healthy breakfast or as a midnight snack.

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  • 1 pkg. active dry yeast
  • 1 C. warm (105 to 115 degree) water
  • 1 C. Muscat raisins
  • 1/2 C. sugar
  • 3 Tbs. olive oil
  • 1 Tbs. grated orange peel
  • 1 egg, beaten
  • 3 1/2 to 4 C. all-purpose flour
  • Milk
  • Sugar

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Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make soft dough. Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough. Shape into round, slightly flat loaf about 9 inches in diameter. Place on greased cookie sheet. Cover; let rise 45 minutes. Heat oven to 350 degrees. Brush loaf with milk; sprinkle with sugar. Bake until bread is golden brown, 30 to 35 minutes. Remove from cookie sheet; cool on wire rack. 

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