1 c. Milk
3 Egg Yolks
1/4 c. Butter
Zest and Juice of Half an Orange
1 pkg. Yeast
3-5 c. Bread Flour
1/2 c. Sugar
Pinch of Salt
1 c. Raisins
1/2 c. Rum, if desired
Soak raisins in rum in a small bowl.
In a small pan over med low heat combine milk, yolks and butter. Heat to 105-110*.
While milk is heating place yeast, 3 cups of the flour, sugar, salt and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Turn on very low to combine the dry ingredients. With the speed still set on low, add the milk mixture and the orange juice. Mix on low speed until incorporated. Turn to medium speed and continue to mix, adding flour, 1/4 c at a time until the dough comes together. The dough should be soft and moist but not sticky at this point. Add the raisins and rum and mix on low speed until combined. Switch to dough hook and knead on low speed, adding 1/4 c. flour at a time until the dough comes together in a ball. (I used about 4 1/4 c. flour total) Knead on medium speed for a few minutes. Turn out onto a lightly floured surface and knead by hand until the dough is soft and not tacky at all.
Spray the mixing bowl you had used with cooking spray and return the dough ball to it. Cover with a warm, damp towel and place in a warm, draft free area for 90 minutes. The dough will not quite double in size. Punch down dough and divide into three loaves. Place loaves on a baking sheet, cover with a warm, damp towel and allow to rise for another 90 minutes. Bake in a preheated 375* oven for 25-30 minutes.