In a large bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, vanilla extract and 1 cup of warm water, minus 1 tbsp. *water should be lukewarm

Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid

Set bread machine on dough cycle. When ‘add fruit/ingredients’ signal goes off, add raisins. *If you don't have a signal, add the raisins after the 2nd knead. Or skip the raisins, if you prefer.

Meanwhile, prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by greasing generously with shortening.

When dough cycle is complete, remove bread dough from bread machine. divide dough into 3 balls. Place balls into 3 juice tins and let dough rise until double in bulk (in warm spot). (about 45 mins- 1 hour).

Beat egg whites until foamy.

When dough has doubled in bulk, brush the tops of the loaves with egg whites.

Baking time: Bake in preheated oven on low rack (oven temperature should be 375 degrees F (190 degrees C) ) for 20 – 25 minutes or until golden brown on top *If the tops of the loaves are browning too fast, cover with aluminum foil

Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped.The best way: use a thermometer to assess the doneness of breads, freeform loaves, and soft rolls. A temperature of 180- 190°F (82-88°C) at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related!

Remove baked loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.

Slice cooled loaves in rounds with a bread knife or sharp knife, then serve with butter, if desired.