Side Pannel
Orange Cinnamon Raisin Bread
Orange Cinnamon Raisin Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- Large Loaf:; (med loaf:)
- 1 c Orange Juice; to 1 1/8 C,
- -(2/3 C)
- 2 tb Butter Or Margarine; (1 1/4
- -T)
- 2 ts Cinnamon; (1 1/4 t)
- 1 ts Orange Peel; greated, (2/3
- -t)
- 3/4 ts Salt; (1/2 t)
- 2 ts Sugar; (1 1/4 ts)
- 3 c Bread Flour; (2 C)
- 2 1/2 ts Active Dry Yeast; (1 1/2 t)
- 1/2 c Raisins; (1/2 C)
Directions
Small Loaf: 1/2 C orange juice, 1 T butter or margarine, 1 t cinnamon, 1/2
t grated orange peel, 1/3 t salt, 1 t sugar, 1 1/2 C bread flour, 1 t
active dry yeast, 1/4 C raisins
I microwave the OJ and margarine for 1 minute, to warm it.
* We have the Hitachi machine that makes a loaf of a little less than 1-1/2
pounds. It handles 3 cups of flour very well, but seems to have a harder
time forming a dough ball with greater amounts of flour. One thing that I
noticed with the recipes in this cookbook is that frequently the "Large"
recipe calls for a total of more than 3 cups of flour/oatmeal/wheat germ.
The Hitachi has difficulty in dealing with this. (If I am around when I
start the bread, I can help it get started; however, most often I bake
bread on the timer, so that it is ready for breakfast.) The "Medium"
recipe, however, often produces a short loaf that lasts for about 10
minutes around here. What I have found is that a larger loaf is produced by
using the proportions of liquid to flour that the Hitachi cookbook
suggests: use 1-1/8 cup of liquid to 3 cups of flour for a loaf that rises
to the top of the baking pan.
** I have also found that there is absolutely no difference in volume of
the bread or how well it rises if I use 1-1/2 teaspoons of yeast rather
than 2-1/2 teaspoons. The most critical element to producing a good loaf
seems to relate to the temperature of the ingredients. If you keep your
yeast in the refrig, allow it to warm up for about 1/2 hour before making
the bread.
t grated orange peel, 1/3 t salt, 1 t sugar, 1 1/2 C bread flour, 1 t
active dry yeast, 1/4 C raisins
I microwave the OJ and margarine for 1 minute, to warm it.
* We have the Hitachi machine that makes a loaf of a little less than 1-1/2
pounds. It handles 3 cups of flour very well, but seems to have a harder
time forming a dough ball with greater amounts of flour. One thing that I
noticed with the recipes in this cookbook is that frequently the "Large"
recipe calls for a total of more than 3 cups of flour/oatmeal/wheat germ.
The Hitachi has difficulty in dealing with this. (If I am around when I
start the bread, I can help it get started; however, most often I bake
bread on the timer, so that it is ready for breakfast.) The "Medium"
recipe, however, often produces a short loaf that lasts for about 10
minutes around here. What I have found is that a larger loaf is produced by
using the proportions of liquid to flour that the Hitachi cookbook
suggests: use 1-1/8 cup of liquid to 3 cups of flour for a loaf that rises
to the top of the baking pan.
** I have also found that there is absolutely no difference in volume of
the bread or how well it rises if I use 1-1/2 teaspoons of yeast rather
than 2-1/2 teaspoons. The most critical element to producing a good loaf
seems to relate to the temperature of the ingredients. If you keep your
yeast in the refrig, allow it to warm up for about 1/2 hour before making
the bread.
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