5 - 6 Cups Flour
3 TBS Sugar
2 tsp salt
2 pkgs active dry yeast
2 C water
1/4 C oil or shortening
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Lightly spoon flour into measuring cups; level off. In large bowl, combine 2 Cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil until very warm (120 - 130 degrees F.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from the sides of the bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under the surface, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours.
Punch down dough several times to remove all air bubbles. Allow to rest for 10 minutes covered with inverted bowl.
Divide dough into two pieces and roll each piece into a 16x8 rectangle. In small bowl, combine 1/2 C sugar, 1/4 C raisins, 2 tsp cinnamon and 1 1/2 tsp grated orange peel; blend well. Spread each rectangle with 1 TBS margarine or butter, softened; sprinkle with half the sugar-raisin mixture. To shape loaves, tightly roll shorter sides toward center; pinch coils together to form seam. Place seam side down in 9x5 loaf pan.
Cover, let rise in warm place until doubled, about 45 minutes. Heat oven to 375 degrees F. Bake for 35 - 45 minutes or until loaves sound holllow when lightly tapped. Remove from pans immediately; cool on racks. If desired, brush tops with melted margarine; sprinkle with cinnamon-sugar or glaze with brown sugar glaze.
BROWN SUGAR GLAZE
1 C powdered sugar
2 TBS brown sugar
2 TBS margarine or butter, softened
1 tsp vanilla
Add 1 to 3 TBS of milk to above mixture to form glaze consistency. Drizzle glaze over loaves, sprinkle with nuts if desired.
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