In a small bowl, mix the lukewarm water with yeast and set aside for 10 minutes to activate.

In a saucepan over low heat, scald the milk (do not let it boil).

Stir in granulated sugar, salt, butter, and orange rind until well combined. Remove from heat and let cool slightly.

In a large mixing bowl, combine the flour and the activated yeast. Mix well.

Pour in the milk mixture and add currants. Mix until a soft dough forms. If the dough is too sticky, add more flour a little at a time.

Cover the bowl with a clean towel and place in a warm area. Let rise until doubled in size.

Preheat oven to 350°F (175°C).

Punch down the dough and knead lightly.

Divide the dough evenly into two greased bread pans. Let rise again until doubled in size.

Bake for 40 minutes, or until golden and cooked through.

While the bread is baking, mix 1 tablespoon of sugar with a little water to make a thick syrup.

Brush the syrup over the hot bread once out of the oven.

Let cool, then slice and enjoy.