Orange bread recipe

Orange Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a delightful and refreshing twist on traditional bread, look no further than this Orange Bread recipe. Bursting with the tangy and citrusy flavors of fresh oranges, this bread is perfect for breakfast or as a sweet treat any time of the day. The recipe is simple and easy to follow, resulting in a moist and fragrant loaf that will have your taste buds dancing with delight. Whether you enjoy it plain or slathered with butter or jam, this Orange Bread will surely become a new favorite in your household.

Keywords: Orange bread, citrusy flavors, breakfast, sweet treat, easy recipe

Orange bread recipe details

Orange bread recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

4 medium	seedless oranges, eg Navels – or sufficient to produce 375ml of juice and pulp mixture
500 g	granulated sugar, to candy peel
350 ml	warm water
1 sachet	dried yeast (or 2½ tsp)
425 g	white bread flour
1 tsp	salt
	sugar, to dust candied peel

Instructions

To prepare the oranges:
Peel the oranges, preferably with a paring knife and retain the peel.

Place the peeled oranges in a blender and process until pulped. Reserve 375ml of pulp and juice.

If the orange peel is thick, remove about half of the white pith using the paring knife and cut into strips about ½-inch or 10-15mm wide – they will be cut more thinly later.

Place the strips of peel in a small saucepan and cover with water, bring to a boil on a high heat. Reduce heat and simmer for 1-2 minutes. Drain and repeat once more (repeat twice if required milder). This should reduce the bitterness to an acceptable level.

Stir together about 350ml of warm water and 500g of sugar until most of the sugar has dissolved. Pour into a medium-sized saucepan. Bring to a boil and cook on medium-high heat for about 8-10 minutes until the mixture is sufficiently thick and syrupy to reach the soft thread stage (about 110C or 230F if you are using a sugar thermometer). Add the blanched peel and reduce to a simmer. Continue to heat for about 45 minutes or until the peel become translucent. Do not stir but you may swirl the pan if required. Drain the peel into a bowl and allow to drain until almost dry.

The syrup may be retained and used as a drizzle for ice cream, fruit, cakes or as an addition to drinks.

Toss the peel in a little sugar and lay out on a tray until almost dry. Slice as thinly as possible with a sharp knife.

To make the bread:
Place the orange juice and pulp into a large bowl and stir in the yeast. Set aside for about 10 minutes until bubbles start to appear.

Place 400g of bread flour into a large bowl and roughly stir in the candied peel and salt. Pour in the juice mixture and bring together to a soft dough. Knead together unless too wet. If together add a little more flour and bring together until a moist but workable dough is formed. Knead for 10 minutes and then allow to rest for 5 minutes. Knead again for another 10 minutes and allow to rest for another 5. Knead for 5 minutes and then shape into a ball and place in a lightly oiled bowl. Roll the dough until lightly covered with oil, cover the bowl with cling film and set aside to rise for at least an hour or up to five hours. A slower rise will produce a better loaf than a faster rise.

Knock back the dough, re-cover and allow to double in size once more.

Preheat oven to Gas Mark 6, 200°C, 400°F.

Turn out onto a lightly floured surface and lightly knead and stretch to a flat disk. Roll from one edge into a spiral and shape to a loaf. Place on a floured baking tray. Loosely cover and allow to rise for about an hour.

Bake for 50 minutes until well risen and the bottom sounds hollow when tapped. Allow to cool on a wire rack until cold.

Delicious when sliced and buttered or spread with a good marmalade for a major orange taste.

Preparation time:
ca. 1 hr
Resting time:
ca. 4 hrs
Grade of difficulty:
easy
Calories per portion:
n/a