Orangy Cinnamon Raisin Bread

It's been spring here for almost a week now. The weather is supposed to feel like spring, right? Wrong. We are expecting 6 to 10 inches of snow tonight. Ugh! Just the thought of it gives me chills right down to my bones. I'm more than ready for green grass, flowers, sunshine, and open windows. What better way to warm up than smelling a loaf of cinnamon raisin bread baking in the oven? I'm going to spend this dreary afternoon snuggled up in my pajamas with a hot slice of bread and a puddle of melted butter slathered over it.

1 scant cup of warm orange juice
1/2 cup raisins
1 cup warm water, between 130° and 140°
2 1/4 teaspoons live active yeast
1/4 cup packed dark brown sugar
3 Tablespoons melted butter
1 large egg at room temperature
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1 Tablespoon cinnamon
3/4 teaspoon baking soda
2 teaspoons baking powder
Canola oil
Baking spray

1. Warm the orange juice in the microwave on high for about 1 minute. Add the raisins and set aside.
2. Combine the warm water, yeast, brown sugar, and butter in a large bowl. Set aside for about 10 minutes, allowing the yeast to activate and bubble.
3. Meanwhile, combine the flours, salt, cinnamon, baking soda, and baking powder in a medium mixing bowl. Mix well.
4. Beat the egg. Stir into the yeast mixture. Next, add the orange juice and raisins to the yeast mixture and combine.
5. Using a Danish dough whisk or a mixer with a dough attachment, add the flour mixture and blend just until combined.
6. Turn the dough onto a floured work surface and gently knead together, just a few turns. Be careful not to overwork your dough.
7. Add just a small drizzle of oil in a bowl. Transfer the dough into the oiled bowl, making sure all sides are lightly coated with the oil. Cover with a clean towel snd set aside in a warm spot in your kitchen for 1 hour, until the dough nearly doubles in size.
8. Preheat the oven to 350°. Transfer the dough to a loaf pan that has been coated in cooking spray. Bake for 1 hour, until the a cake tester comes out clean. Cover with foil if the bread begins to brown.
9. Remove from the oven and allow to cool for 10 minutes in the pan. Turn the bread out and cool on a wire rack.