Ingredients Jump to Instructions ↓

  1. 1 1/2 cups warm water

  2. 2 packages dry yeast

  3. 1/2 cup sugar

  4. 1 teaspoon salt

  5. 1/4 cup butter, softened

  6. 1 egg plus

  7. 1 egg white

  8. 4 1/2 cups sifted flour

  9. 1/2 cup seedless raisins

  10. 1 egg yolk

  11. 1/2 cup light brown sugar, packed

  12. 2 tablespoons grated orange rind

  13. 3 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  1. In a medium bowl, sprinkle the yeast over the water and let proof. Stir to dissolve. Add the sugar, salt, butter, egg, egg white, 2 tablespoons orange rind, and 3 cups of flour. Beat until smooth. Stir in the raisins and the rest of the flour. Place in a buttered bowl, turning to coat the surface. Cover the bowl and let rise in a warm place for about 1 hour, or until light and bubbly and more than double in bulk.

  2. Lightly butter a 2-quart souffle dish. Stir down the dough and beat vigorously for 1 minute. Turn into the prepared dish. Brush the top of the loaf with the egg yolk.

  3. In a bowl, combine the brown sugar, remaining orange rind, and pecans. Sprinkle over the loaf. Let rise for 30 minutes, or until almost doubled in bulk.

  4. Preheat oven to 375° F.

  5. Bake for 55 minutes. Remove from the casserole and cool on a rack. Can be frozen.


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