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Bread Machine Cream of Orange Bread

Cream of Orange Bread
The sunny flavor of orange shines through with every slice of this wonderful bread.
Yield 1 loaf
0

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Ingredients

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

Instructions

  • 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.

Notes

Photo by Swathi Iyer.

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