Orange Bread
Submitted by brianjwood on April 28, 2004 at 12:20 am

DESCRIPTION
Orange Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
A very pleasant bread to use for outdoor party occasions when the food is salady and chicken abounds.
Cheers, Brian
ps It is very easy to make by conventional methods, but use slightly less liquid to make a firmer dough if doing free-form. If you bake in a tin then it's no problem as is. Bake at 220C for the first 10 minutes, turn heat down to 180C and do for approx 25 mins more. If the top looks to be getting too dark, take out and test (tap the bottom)after 20 mins. You can put it back out of the tin if you feel it needs more.

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Cream of Orange Bread - Abm
C:Breads&Baking;ABM
M:Flour;Yeast;Orange Juice
S: 1 Loaf x 1 1/2 lbs

1 pk Active or Instant Dry Yeast
3 cups Bread flour
3 tablespoon Brown sugar
1 teaspoon Salt
2 tablespoon Grated orange peel
1 teaspoon Grated lemon peel
1/8 teaspoon Ginger or cardamom
2 tablespoon Cool butter,cut in pieces
2/3 cup Light cream
1/2 cup Water
1/4 cup Undiluted,concentrated
Frozen orange juice,thawed

Place all ingredients into pan in the order suggested by the manufacturer. Process accordingly. Note: I've made this on the manual/dough cycle and shaped the dough into rolls, did an additional rise and proceeded with standard oven baking.