Orange bread

for the filling:

• grated peels of 4 oranges
• 3/4 cup sugar
• about 3/4 cup chopped dates
• 2 tablespoons melted butter

1. Pour the warm water into a measuring cup, add yeast and 1 tbs of the sugar and stir. let stand in warm place until bubbly (about 15 minutes) to be sure that the yeast is active.
2. Pour milk into a large bowl and stir in oil, the remaining sugar and the yeast mixture. Sprinkle in 3 cups of the flour, one cup at a time and stir (either by hand or with heavy-duty electric mixer).
3. Add fourth cup of flour and beat until smooth (about 5 minutes). Mixing in the 5th cup to make a dough stiff enough to knead. Transfer to a floured surface and knead for 10-15 minutes. Transfer to a lightly oiled bowl, cover and let rise for 1 1/2 hours (or until doubled in size).
4. Meanwhile mix the orange peel and sugar and set aside.
   
5. Punch down the dough and turn out onto floured board separate into two equal loaves, and roll each out into an oval shape about 1/2 inch thick.
6. brush with the melted butter, and evenly spread the orange peel mixture. Scatter the chopped dates on top of this. Roll each loaf up lengthwise and seal by moistening and pressing the edges. Place each onto an oiled baking sheet, cover, and let rise for about 45 minutes.
7. Preheat oven to 350 F, and bake each for 35-45 minutes, until golden brown. Let cool on rack before cutting.