| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Minus 3 tablespoons water |
| 3 |
tb |
Orange juice concentrate; thawed |
| 1 1/2 |
|
Eggs; see note |
| 3 |
c |
Gold Medal Better for Bread Flour; see note |
| 1/2 |
ts |
Grated orange peel |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Dry milk |
| 1 1/2 |
tb |
Butter or margarine; softened |
| 1 1/4 |
ts |
Salt |
| 2 |
ts |
Fleischmann's Bread Machine Yeast |
|
|
Glaze: |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Orange juice; up to 2 teaspoons |
INSTRUCTIONS
Notes: 1/2 egg equals about 2 tablespoons slightly beaten egg. The recipe
is published by Gold Medal and so specifies their 'Better for Bread' flour.
You could also use 3 cups of unbleached flour and replace 1 1/2 tablespoons
of it with 1 1/2 tablespoons of vital wheat gluten. The recipe as written
specifies Fleischmann's Bread Machine Yeast; I have personally had
consistently better results with Red Star regular active dry yeast; the
standard measure is 2 teaspoons per 1 1/2 lb loaf.
Place all ingredients (except glaze, of course) in the bread machine in the
order recommended by the manufacturer. Select a Basic/White dough or a
Sweet Dough cycle. Use a light or medium crust setting. Push start.
Remove baked bread from pan and cool on a wire rack. When completely
cooled, drizzle with glaze, if desired.
The use of a delay cycle is not recommended for this recipe because it
contains perishable ingredients.
Makes 1 1/2 lb loaf.
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