Cream of Orange Bread
The sunny flavor of orange shines through with every slice of this wonderful bread.
This recipe makes 1 loaf
|Water||2 TBSP||2 TBSP||1/2 cup|
|Orange juice||3 TBSP||1/4 cup||1/4 cup, plus 1 TBSP|
|Milk||1/2 cup||2/3 cup||3/4 cup|
|Butter, room temperature||2 TBSP||3 TBSP||1/4 cup|
|Dried ginger||pinch||1/4 tsp||1/4 tsp|
|Lemon zest||1 tsp||1 tsp||1 tsp|
|Orange zest||1 TBSP||2 TBSP||3 TBSP|
|Salt||1/2 tsp||3/4 tsp||1 tsp|
|Sugar||2 TBSP||3 TBSP||1/4 cup|
|Bread Flour||2+1/4 cups||3 cups||4 cups|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
This recipe is featured at Zesty South Indian Kitchen.
Bread Machine Method
Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water, orange juice, and milk; heat to 120°-130°F.
Hand-Held Mixer Method: Combine dry mixture, liquid ingredients and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method: Combine dry mixture, liquid ingredients and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add butter and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.