Italian Sweet Bread with Raisins (Schiacciata con Zibibbo)

1 package active dry yeast
1 cup warm water (105 to 115 degrees F)
1 cup Muscat raisins
1/2 cup granulated sugar
3 tablespoons olive oil
1 tablespoon grated orange peel
1 egg, beaten
3 1/2 to 4 cups all-purpose flour
Milk
Sugar

Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough. Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

Punch dough down. Shape into round, slightly flat loaf, about 9 inches in diameter. Place on greased cookie sheet. Cover; let rise 45 minutes.

Preheat oven to 350 degrees F. Brush loaf with milk; sprinkle with sugar. Bake until bread is golden brown, 30 to 35 minutes. Remove from cookie sheet; cool on wire rack.