AuthorSteve Nubie
If you love oranges, wait until you taste this bread. It is packed with orange flavor from orange juice and orange rind. It’s so loaded with orange flavor the color of the bread is actually orange. You can make this bread from start to finish in the bread machine, so you won’t need to fuss with an oven after a dough cycle in the machine like some bread recipes require. This recipe calls for 2 tablespoons of orange rind which could leave you with 3 to 4 oranges with the skin removed. Rather than throw them out, see if you can squeeze out some of the juice and supplement any shortage with orange juice from the fridge.
You can use any variety of orange from tangerines to larger oranges. You’ll probably find that the larger the orange, the better. They deliver more rind and juice. I prefer orange juice with pulp because I thing it adds more orange flavor, but pulp free orange juice works just as well.
This makes a great breakfast bread buttered or as a foundation for French toast. It’s also a great dessert bread when toasted and topped with jam or jelly. Orange marmalade might be an interesting choice. Many people love a slice of this bread at tea-time or with a cup of coffee.
Place the ingredients into the bread pan in the order indicated in the ingredient section.
Select the white bread setting, 1.5-pound loaf and medium crust. Start and when done, remove the loaf from the pan and let rest for 10 minutes on a wire rack. Slice and serve.
Ingredients
Directions
Place the ingredients into the bread pan in the order indicated in the ingredient section.
Select the white bread setting, 1.5-pound loaf and medium crust. Start and when done, remove the loaf from the pan and let rest for 10 minutes on a wire rack. Slice and serve.
