ORANGE BREAD | |||||||||||||||||
I can't type this recipe without wanting to bake a couple of loaves! Don't ask me how long the bread will keep... every time I've made it, the family's devoured it within twenty-four hours! | |||||||||||||||||
INGREDIENTS | |||||||||||||||||
1/2 cup warm water (110 degrees Fahrenheit) 2 pkg. active dry yeast 1 1/2 cups warm orange juice (110 degrees Fahrenheit) 5-6 cups flour 1/2 cup sugar 2 tsp. salt 1/4 cup shortening 1/4 cup grated orange peel |
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DIRECTIONS | |||||||||||||||||
Dissolve yeast in warm water in large bowl. Add orange juice and 2 cups flour; beat thoroughly. Add remaining ingredients, to make dough that cleans the bowl when you stir. Turn on lightly floured board, knead until satiny and elastic, about 5 to 8 minutes. Turn in greased bowl, cover with damp cloth, let rise 1 1/2 hours. Punch down, divide in half. Cover, let rest 5 minutes. Shape into 2 loaves and place in greased glass pans. Brush tops with butter, cover, let rise until doubled, about one hour. Bake at 350 degrees Fahrenheit 45 minutes. |
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