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1 1/4lb loaf
suggest servings
| 1/4 | cup | water | (110-115 degrees) |
| 3 | tablespoons | sugar | (needed for yeast action) |
| 1 | pk | yeast, active dry | |
| 2/3 | cups | orange juice | fresh (warmed to room temperature) |
| 2 1/2 | cups | flour, all-purpose | unsifted |
| 1 | teaspoon | salt | |
| 3 | tablespoons | butter | or margarine, melted |
| 1 | tablespoon | orange zest | finely grated |
| 1 | teaspoon | lemon zest | finely grated |
| 2 | teaspoons | vegetable oil | (to oil pans) |
Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring until completely dissolved. Add warm oranged juice and beat until well blended. Add 1 cup of the flour gradually, beating gently smooth. Cover bowl and set in a warm place until bubbly and light (30-40 minutes). Add salt, margarine, and grated orange and lemon rinds; beat gently to mix. Stir in remainng flour gradually, mixing well. Turn onto a lightly floured board and knead until smooth and elastic (about 10 minutes). Place in a large, oiled bowl, turning dough around to to coat all over. Cover bowl; place in warm place until dough has doubled in size (1 -2 hours). Punch dough down in several places. Knead on board for 5 minutes. Shape into a loaf and place in an oiled 8 1/2 inches X 4 1/2 inches X 2 1/2 inches loaf pan. Cover and let rise in a warm place about 1 hour. Preheat oven to 375 degrees. When bread has risen, bake 35-45 minutes. When done, remove bread from pan and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine. Diabetic friendly.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 653mg | 27% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 2.0g | 10% |
| Sugars 10.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 6% | Vitamin C | 27% | |
| Calcium | 2% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pie...
Great receipe, but too rich for me
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