I've been craving to bake an Orange Bread ever since I did the lemon zest cupcakes. Could not forget the aroma that filled my kitchen then. So I thought, why not I apply the same principle to bread?
I started searching for Orange Bread recipes from the net, but couldn't find any. Most of the recipes were quick bread, not the kind I was looking for, something more towards our asian bread, soft and fluffy. So I decided to be daring and create one instead.
Given my limited knowledge on how the different ingredients affect the texture of bread and using the various bread recipes I've done earlier as references, I mix and match and finally produce this. Presenting to you, my version of the Orange Bread.
Orange Bread (Recipe finetuned on 17 Mar, refer to here)
250g bread flour
8g milk powder (1 tbl)
4g salt (1 tsp)
3g yeast (1 & 1/4 tsp)
25g egg (half an egg)
110g freshly squeezed orange juice, unsieved (about 2 mid-size oranges)
1 tbl orange zest (about 1 orange)
1. Place the dry ingredients into a big bowl and mix well.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
*4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1-1.5 hrs).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into 10 equal portions (about 47g per portion).
7. Shape each portion into a smooth ball and place them into a loaf pan.
8. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double in size again (about 1 hr).
9. Brush the top with a little magarine and sprinkle some sugar on top.
10. Bake in preheated oven at 170C for 15-20 minutes. If the top has browned, you can cover the top with an aluminium foil to continue baking.
11. Remove bread from loaf pan to cool completely.
* I'm not too sure if it's the cool weather today, but my first proofing took 2 hours to be done. The second proofing wasn't much better. I ended up proofing the bread in my oven to speed up the process.
- I kneaded the dough using my VM, but decided to post the recipe in a "non-VM way" to cater for other bakers.
The bread turns out well, very soft and fluffy and taste absolutely orangy! It's a little sweet, so for those who prefer a less sweet bread, you may adjust the amount of sugar. Definitely a must try for those who love fruity bread! This is something different from our conventional bread. ;)
After note (7 Mar):
My dh ate the bread this morning. I ask him if it was too sweet. He said no. Since he doesn't like sweet things, I guess this recipe passed...hahaha... One thing I like about this bread is, the orange flavour will linger in your mouth for a while even after you finish the bread.