1/2 c. milk, heat to just scalding (190°F)
3 tbsp. shortening or butter
1 1/2 tbsp. grated orange peel
1 tsp. salt
1/4 c. molasses
1/4 c. sugar
1 egg

Add to milk and stir until shortening melts. Cool to lukewarm. Add:

4 cups flour
3/4 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves

Sift together into a dry bowl. Measure 2 cups of this mixture; set aside both parts.

1 c. lukewarm water
1 pkg. active dry yeast
1/4 tsp. sugar

In a large mixing bowl, dissolve and proof yeast (sugar and yeast become foamy if yeast is good).

To yeast and egg mixture add lukewarm milk mixture and the 2 cups of flour mixture; blend at low speed of electric mixer, then beat at medium speed for 2 minutes. Add remaining flour mixture and beat 1 minute. Adjust dough, adding more flour, a tablespoon at a time, if dough seems wet, or add a little water if dough is dry.

Place in a lightly oiled bowl and turn to coat with oil. Cover and let rise in a warm place, until doubled, about 45 minutes.

Stir down and pour batter into a greased 9 x 5 x 3 inch loaf pan. Cover and let rise until doubled, about 40 minutes.

Bake in preheated oven, 375°F for about 45 minutes or until it tests done with cake-tester or toothpick. Remove from pan immediately onto a wire rack to cool.