ORANGE SWEET BREAD

 If you like the texture of the raisin bread you’ll like the orange sweet bread. It bakes easy, tastes great and stores really well. Perfect with morning coffee or after meal as a desert. I don’t put too much of the orange marmalade so the orange flavor is not overpowering, but that can be easily altered individually. Its good on its own, with a little butter, ice cream or more marmalade for the ultimate sugar fix.

INGREDIENTS:

4 ½ cups - all purpose flour
¾ cup - granulated sugar
4 ½ tsp - dry yeast
1 tsp - salt
½ cup - unsalted butter
2 - eggs
¾ cup - milk
½ cup - water
1 tsp - vanilla extract
¾ cup - orange peel marmalade

EQUIPMENT:

1 large bowl,
1 large wooden spoon,
2 5”x 9” bread baking pans,
1 cotton cloth towel.

DIRECTIONS:

1. Mix all dry ingredients (including yeast) in a bowl, melt butter,

2. Wisk eggs in a separate bowl, add to the dry mixture; add milk and water, then add the melted butter. Mix all with big wooden spoon until the dough is smooth,

3. Cover the bowl with the cotton cloth towel and place in the warm place for the dough to rise for 1 to 1 ½ hours. It should double the volume.

4. Oil baking pans (5“ x 9“), dust with flour.

5. After the dough rose, spread it on the flat surface dusted with a little flour so the dough wouldn’t stick (clean table surface works great). Shape to about 18” square, spread thin layer of jam on top of the dough, then carefully roll the dough. Cut in half and place both portions in the baking pans.

6. Cover with cotton cloth towel and place in a warm place to raise. The dough should raise almost to the top edge of the pan.

7. Bake in 350F for 25 minutes.

8. Take out of the pan, cool on side, enjoy with tea or coffee.