Bread Machine Cream of Orange Bread
The sunny flavor of orange shines through with every slice of this wonderful bread.
Small Loaf (1-pound bread machine)
- 1/2 cup milk
- 2 tablespoons water
- 3 tablespoons orange juice
- 2 tablespoons unsalted butter
- 2 1/4 cups bread flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- Pinch of dried ginger
- 1 teaspoon lemon zest
- 1 tablespoon orange zest
- 1 1/2 teaspoons Red Star Active Dry Yeast
Medium Loaf (1 1/2-pound bread machine)
- 2/3 cup milk
- 2 tablespoons water
- 1/4 cup orange juice
- 3 tablespoons unsalted butter
- 3 cups bread flour
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon dried ginger
- 1 teaspoon lemon zest
- 2 tablespoons orange zest
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Large Loaf (2-pound bread machine)
- 3/4 cup milk
- 1/2 cup water
- 1/4 cup plus 1 tablespoon orange juice
- 1/4 cup unsalted butter
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon dried ginger
- 1 teaspoon lemon zest
- 3 tablespoons orange zest
- 1 tablespoon Red Star Active Dry Yeast
Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread from pan at end of cycle; cool on wire rack.
Get Traditional Bread Making Method here.
Photo by Swathi Iyer.