Raisin bread
1/2 cup Sitia Extra Virgin Olive Oil 4 envelopes of dry active yeast 1 cup sugar 1/2 cup fresh orange juice 1 cup seedless raisins 1 teaspoon ground cinnamon 1/2 teaspoon ground mastic 4 1/2 lbs all purpose flourIn a medium bowl, dilute the yeast in 1 cup lukewarm water.
Dust the raisins with a little flour and put aside.
In a large bowl, sift together flour and sugar, make a well in the center and add the diluted yeast, olive oil, orange juice, cinnamon, mastic and raisins. Stirring constantly, add about 2 cups lukewarm water until a soft and elastic dough is formed. Cover and let it rise until it doubles in size, about 1 - 2 hours.
Divide into balls, the size you want and shape into oblong loaves. Place in bread tins, cover with a towel and allow them to rise again until double in size. Brush with milk or beaten egg and bake in moderate heat (350° F) for about 40 - 45 minutes, until golden brown.