1 In a large mixing bowl combine 1 1/2 cups of the flour and the yeast. In a small saucepan combine milk, granulated sugar, the 1/4 cup margarine or butter, and salt. Heat and stir until warm (120° to 130°) and margarine almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a wooden spoon. Turn dough out onto floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (1 1/4 to 1 1/2 hours). Punch dough down. Let rest 10 minutes.
2 Meanwhile, in a small saucepan combine currants and orange juice; heat to boiling. Remove from heat and let stand 5 minutes. Drain, reserving liquid. Stir brown sugar, cinnamon, and cloves into currants.
3 Divide dough in half. On a lightly floured surface, roll half of dough to a 15x8-inch rectangle. Brush with half of the reserved liquid and sprinkle with half of the currant mixture. Roll up rectangle, jelly-roll style, starting from a short side. Pinch seam and ends to seal. Place, seam side down, in a greased 8x4x2-inch loaf pan. Repeat with remaining dough, remaining reserved liquid, and remaining currant mixture.
4 Cover; let rise in a warm place until nearly double (45 to 60 minutes). Brush the 2 tablespoons melted margarine or butter on loaves. Sprinkle with pearl sugar. Cut the top of each loaf 1/2 inch deep lengthwise. Bake in a 375° oven for 35 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Remove from pans. Cool completely on wire racks.