orange yeast loaf Recipe

How to make it

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• Prep time does not include rising time
• 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 orange oil if using.
• 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 OR until golden brown and hollow sounding when the loaf is rapped with the knuckles.
• Yield: 1 medium-size loaf