Combine half the flour, half the sugar and the yeast in a large mixing bowl. Add the tepid water and lukewarm milk, mixing well to combine thoroughly. Cover the bowl and leave to rise in a warm place for 1 hour.
Whisk together the eggs, remaining caster sugar and orange zest, then add the butter, mixing well to combine. Mix in the remaining flour gradually until you have a dough. Add the yeast dough to the butter and egg dough and knead on a lightly floured surface for 10 minutes until you have a smooth, elastic dough.
Shape the dough into a bowl and place in a lightly oiled mixing bowl. Cover and leave to rise in a warm place for 1 hour or until doubled in size.
Punch down the dough after it has risen, then knead again for a few minutes. Divide into two and leave to rise again, covered with a tea towel for 30 minutes until risen.
Preheat the oven to 180°C.
Lightly oil a large baking tray and place the loaves on it. Bake for 15-20 minutes until golden and risen.
Meanwhile, whisk together the orange juice and a tsp of the icing sugar until smooth. Remove the bread when ready and brush the tops with the orange juice mixture. Arrange on a serving platter and dust with the remaining icing sugar before serving.
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