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home > recipes > breads > sunny orange yeast bread
2 pkgs. yeast 1/4 cup warm water 1 Tbs. sugar 2-1/2 cups flour 2 Tbs. sugar 1 tsp. salt Zest of 1 orange 3 Tbs. soft butter, cut into 3 or 4 pieces 1/2 tsp. orange oil, optional About 2/3 cup orange juice, warmed Sprinkle yeast over warm water in a small dish, then sprinkle 1 tablespoon sugar over all and allow the mixture to get bubbly and creamy, about 5 minutes. With the metal blade in place in the food processor, add flour, remaining 2 tablespoons sugar, salt and orange zest. Whirl to combine. Add butter and process about 10 seconds to combine. Add orange oil if using. Add yeast mixture and mix to combine again. With the motor running, pour 1/3 cup (only) of the orange juice through the feed tube. Then dribble additional orange juice only until a ball of dough forms on the blades. All of the juice will not be necessary. Turn the dough out onto a floured surface and knead 2 or 3 minutes until smooth and satiny. Place the dough in a greased bowl, turning to coat. Cover and let rise until double in bulk. Punch down, knead a couple of times and place in a greased 5-cup loaf pan. Another way to shape the bread is to form the dough into a ball and place on a cornmeal-dusted cookie sheet. With a sharp knife, cut a crisscross in the top of the loaf, not too deep. Either way, let the dough rise and double in bulk. Preheat oven to 375 degrees. Bake for 30 minutes until golden brown and hollow sounding when the loaf is rapped with the knuckles. Yield: 1 medium-size loaf

Sunny Orange Yeast Bread


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keyword: sunny
keyword: orange
keyword: yeast
keyword: bread
recipes for breads
recipes by butterflydog
Email Address:
(posted September 8, 2008)

2 pkgs.
yeast
1/4 cup warm water
1 Tbs.
sugar
2-1/2 cups
flour
2 Tbs.
sugar
1 tsp.
salt
Zest of 1 orange
3 Tbs.
soft butter, cut into 3 or 4 pieces
1/2 tsp.
orange oil, optional
About 2/3 cup
orange juice, warmed

Sprinkle
yeast over warm water in a small dish, then sprinkle 1 tablespoon sugar over all and allow the mixture to get bubbly and creamy, about 5 minutes. With the metal blade in place in the food processor, add flour, remaining 2 tablespoons sugar, salt and orange zest. Whirl to combine. Add butter and process about 10 seconds to combine. Add orange oil if using. Add yeast mixture and mix to combine again.

With the motor running, pour 1/3 cup (only) of the
orange juice through the feed tube. Then dribble additional orange juice only until a ball of dough forms on the blades. All of the juice will not be necessary.

Turn the
dough out onto a floured surface and knead 2 or 3 minutes until smooth and satiny. Place the dough in a greased bowl, turning to coat. Cover and let rise until double in bulk. Punch down, knead a couple of times and place in a greased 5-cup loaf pan. Another way to shape the bread is to form the dough into a ball and place on a cornmeal-dusted cookie sheet.

With a
sharp knife, cut a crisscross in the top of the loaf, not too deep. Either way, let the dough rise and double in bulk. Preheat oven to 375 degrees. Bake for 30 minutes until golden brown and hollow sounding when the loaf is rapped with the knuckles.

Yield: 1 medium-size loaf


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