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

Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a 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. 1 loaf.