Barmbrack
(Irish Halloween Bread)

2 pkg. active dry yeast
1/2 c. warm water
1 c. scalded lukewarm milk
1/3 c. sugar
1/4 c. butter, softened
2 eggs
2 tsp. cinnamon
1 tsp. salt
5 1/2 c. flour
3/4 c. raisins
1/2 c. grated lemon and orange rind, mixed
more soft butter
extra sugar

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, softened butter, eggs, cinnamon, salt and 3 cups flour. Beat smooth. Stir in raisins, rind and enough flour to handle dough. Knead in remaining flour; place in greased bowl. Let rise in warm place 2 hours. Punch down; divide in half. Place in greased pans; brush with butter. Let rise double, 50 to 60 minutes. Bake at 350 degrees for 40 to 45 minutes. Brush with more butter and sprinkle with sugar.

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