Soak Raisins: Soak the raisins in boiling water for about 20 minutes. This makes them plump and juicy.
1 ½ cups raisins
Prepare Dough: In your mixer's bowl, sift both types of flour. Add sugar and yeast, then mix for a minute. Dissolve saffron in the warm water and add it to the flour. Start your mixer on low speed and gradually add lard, salt, and drained, dried raisins.
2 cups all-purpose flour, 2 cups bread flour, 1 tsp active dry yeast, ¼ cup granulated sugar, 1 sachet saffron, 5 tbsp lard, 1 tsp fine salt, 1 ¼ cups warm water
Knead Dough: Knead with your mixer for about 5 minutes, or until the lard is well incorporated. If kneading by hand, it might take a bit longer. Cover the dough with a kitchen towel and let it rise in a turned-off oven for about 3 hours, or until it doubles in size.
Shape Loaves: Once doubled, turn the dough onto a lightly floured surface. Knead briefly and form a smooth ball. Divide the dough in half and shape each half into a sphere. Place the spheres on a parchment-lined baking sheet and let them rise again in the turned-off oven for 2 hours.
Bake: Preheat your oven to 350°F (static). Bake the loaves for about 30 minutes. Keep an eye on them as oven times may vary. They are done when a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool before serving. Enjoy your homemade Tuscan Easter Bread with raisins!