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Sunny Orange Breakfast Bread

Juice doesn't add a lot of flavor but rather a level of acidity and moisture that the recipe needs. Citrus flavor is boosted by adding the zest of the citrus and a shot of citrus oil. Make the dough in the food processor or by the traditional method.

2 packages yeast
1/4 cup warm water
1 tablespoon sugar
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
Zest of 1 orange
3 tablespoons soft butter, cut into 3 or 4 pieces
1/2 teaspoon orange oil, optional
About 2/3 cup orange juice, warmed

Sprinkle yeast over warm water in a small dish, then sprinkle 1 tablespoon sugar over all and allow the mixture to get bubbly and creamy, about 5 minutes.

With the metal blade in place in the food processor, add flour, remaining 2 tablespoons sugar, salt and orange zest. Whirl to combine. Add butter and process about 10 seconds to combine. Add yeast mixture and mix to combine again.

With the motor running, pour 1/3 cup (only) of the orange juice through the feed tube. Then dribble additional orange juice only until a ball of dough forms on the blades. All of the juice will not be necessary.

Turn the dough out onto a floured surface and knead 2 or 3 minutes until smooth and satiny. Place the dough in a greased bowl, turning to coat. Cover and let rise until double in bulk.

Punch down, knead a couple of times and place in a greased 5-cup loaf pan. Another way to shape the bread is to form the dough into a ball and place on a cornmeal-dusted cookie sheet. With a sharp knife, cut a crisscross in the top of the loaf, not too deep. Either way, let the dough rise and double in bulk.

Preheat oven to 375 degrees. Bake for 30 minutes until golden brown and hollow sounding when the loaf is rapped with the knuckles.

Makes 1 medium-size loaf.

Sunday, March 04, 2001

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