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Misc. Recipes
Preserves
2 1/2 cups all purpose flour, unsifted
1 teaspoon salt
3 tablespoons sugar (needed for yeast action)
3 tablespoons margarine (melted)
1 tablespoon orange rind, finely grated
1 package instant active dry yeast
1 teaspoon lemon rind, finely grated
2/3 cup orange juice, fresh (warmed to room temperature)
2 teaspoons vegetable oil
Combine lukewarm water, sugar and dry yeast in a large bowl, stirring until completely dissolved. Add warm orange juice and beat until well blended.
Add 1 cup of the flour gradually, beating gently until smooth. Cover bowl and set in warm place until bubbly and light (30-40 minutes).
Add salt, margarine, and grated orange and lemon rinds; beat gently to mix. Stir in remaining 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 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 loaf pan - 8 1/2x4 1/2x2 1/2". Cover and let rise in a warm place about 1 hour.
Preheat oven to 375 degrees F. When bread has risen, bake 35-45 minutes. When done, remove bread from pan and cool on wire rack.
Exchange per serving (per slice): 1 starch
Low sodium diets: omit salt. Substitute salted margarine
