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1
In a small mixing bowl, dissolve the yeast in the hot water with a healthy pinch of sugar.
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2
Let stand about 10 min till foamy.
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3
In a very large bowl, combine the yeast mix, 2 c. of the flour, the 3 whole Large eggs, 4 egg yolks, sugar, lowfat milk and orange zest; mix well.
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4
Add in the remaining flour, 1 c. at a time, till the dough comes together.
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5
Turn the dough onto a lightly floured surface and knead till smooth and supple, about 5 min.
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6
Flatten the dough out with your hands and dot 1/3 c. of the butter on the dough.
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7
Fold up the dough and knead gently to incorporate the butter into the dough.
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8
Repeat with another 1/3 c. and then with the last 1/3 c. of butter, till all of the butter is incorporated.
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9
Again flatten the dough with your hands and sprinkle with the raisins.
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10
Fold up and knead to incorporate the raisins.
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11
Lightly oil a large mixing bowl.
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12
Place the dough in the bowl and turn the dough to lightly coat with oil.
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13
Cover the bowl with a damp cloth and let stand in a hot place till doubled in volume; about 1 hour.
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14
Turn the dough onto a lightly floured surface and divide into two equal size pcs.
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15
Form each piece into a loaf and place them in two lightly greased 9x5 in (23x12cm) loaf pans.
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16
Again cover with a damp cloth and let rise in a hot place till doubled, about 40 min.
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17
Preheat oven to 350F (180C).
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18
Brush the tops of the loaves with egg whites (you won't use all 4 of the egg whites...just a nice brushing will do) and bake at 350F (180C) for 30 to 40 min, till the top of the loaves are golden brown and the loaves sound hollow when tapped.
