Stir the yeast with 120 ml of the milk
and leave to stand for 15 minutes to dissolve.
Mix the raisins, currants, sherry or
brandy, nutmeg and orange rind together.
In another bowl, mix the remaining
milk, sugar, salt and half of the butter.
Add the yeast mixture. With a wooden
spoon, stir in half the flour, 150 g at a time, until blended.
Add the remaining flour as needed for
a stiff dough.
Transfer to a floured surface and
knead until smooth and elastic. Place in a greased bowl, cover and leave
to rise in a warm place until doubled in volume, about 2 1/2
hours.
Punch down the dough, return to the
bowl, cover and leave to rise in a warm place for 30 minutes.
Grease two 21.5 x 11.5 cm bread tins.
Divide the dough in half and roll each
half into a 50 x 18 cm rectangle.
Brush the rectangles with the
remaining melted butter. Sprinkle over the raisin mixture, then roll up
tightly, tucking in the ends slightly as you roll.
Place in the prepared tins, cover, and
leave to rise until almost doubled in volume.
Preheat the oven to 200oC/400oF/Gas
6.
Brush the loaves with the egg and
milk. Bake for 20 minutes. Lower to 180oC/350oF/Gas
4 and bake until golden, 25 - 30 minutes more.