Monday, June 9, 2008

Orange Bread

This recipe is created by a talented local blogger (

It was suppose to be very soft and fluffy and taste absolutely orangy. In short, smell and taste like bread dipped in orange juice. I know many bakers have tested this receipe with raves but in my case, something somewhere somehow went wrong thatmy dough was very very dry. Needless to say, the end product turned out to be hard like stone! ~Bin it!~

Pls tell me how yours turn out if you do get down to bake this!


Dry Ingredients
250g bread flour
8g milk powder (1 tbl)
30g sugar
4g salt (1 tsp)
3g yeast (1 & 1/4 tsp)

Wet Ingredients
25g egg (half an egg)
25g magarine
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). - do note the timing is a mere guide. You need to check the volume of dough... gotta be double in size. How long it takes to reach the stage depends on the weather.
  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.

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