Classic Orange Bread Recipe: Two Loaf Variations

INGREDIENTS

1-1/2-Pound Loaf 1 cup orange juice 1 tablespoon butter, softened 1 teaspoon salt 3 cups all-purpose flour 1/2 cup currants or chopped raisins 1 tablespoon grated orange peel 1‑1/2 teaspoons active dry yeast 2-Pound Loaf 1‑1/4 cups orange juice 2 tablespoons butter, softened 1‑1/2 teaspoons salt 4 cups all-purpose flour 3/4 cup currants or chopped raisins 2 tablespoons grated orange peel 2 teaspoons active dry yeast Glaze 1 egg, beaten 1 tablespoon water

PREPARATION:

1. Measuring carefully, place all ingredients except glaze ingredients in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Grease large baking sheet; set aside.
2. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. For 1-1/2-pound loaf, roll dough into 13X6-inch rectangle; for 2-pound loaf, roll dough into 18X6-inch rectangle.
3. Starting at one short end, cut dough lengthwise into three equal strips, leaving dough attached 1 inch from opposite short end. Braid strips together; press braided ends together to seal. Place on prepared baking sheet, tucking ends under. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size.
4. Preheat oven to 375°F. Combine egg and water in small bowl; brush evenly over braid. Bake 25 to 35 minutes or until braid is golden brown and sounds hollow when tapped. Remove from baking sheet; cool on wire rack.

Note This bread is outstanding when served with orange marmalade! This recipe appears in: Coffeecakes