Sweet raisin and orange bread

4 cups plain flour
160g butter, cut into cubes, chilled
1/3 cup caster sugar
finely grated rind of 1 orange
1 cup milk
14g dry yeast
extra 2 tsp caster sugar
1 egg, lightly beaten
extra flour for kneading
olive oil, for greasing
1 cup raisins

Glaze:
shredded rind and juice of 1 orange
1 cup caster sugar

1. Preheat oven to 200C. Sift flour into large mixing bowl, add butter and using your fingertips, rub into flour until mixture resembles fine breadcrumbs. Add sugar and orange rind, and stir until well combined. Pour milk into a small heavy-based pan and heat until lukewarm, then pour into a jug. Add yeast and extra caster sugar. Whisk with a fork to combine. Stand for 5-8 mins or until mixture is frothy.
2. Make a well in the centre of flour mixture. Add yeast mixture, egg and orange juice and stir with a wooden spoon to form a soft dough. Turn dough out onto a lightly floured surface and knead for 10 mins or until smooth. Brush a large mixing bowl with olive oil. Put dogh into greased bowl, cover with plastic wrap and leave in warm place for 45 mins or until dough doubles in size. Remove plastic wrap and punch down dough with your fist.
3. Brush a large baking tray with olive oil or line with baking paper. Turn dough onto a lightly floured surface and pat out into a 20cm round. Add raisins and knead them into the dough. Divide dough in half and form each half into an oval loaf shape. Put both loaves on a prepared tray.
4. Stand tray in a warm place for 20 mins or until loaves rise. Using scissors, make cuts about 5 cm apart alng the top of each loaf. Bake 35-40 mins or until loaves are golden brown and cooked through. For the glaze, put shredded orange rind, orange juice and caster sugar in a medium heavy based pan. Stir over low heat until sugar dissolves. Simmer for 2-3 mins or until sauce thckens slightly. Remove from heat and cool. Brush glaze liberally over warm loaves. Serve warm or cold with butter and jam.