Ingredients Edit

Directions Edit

  1. Combine lukewarm water, sugar, and dry yeast in a large bowl, stirring until completely dissolved.
  2. Add warm orange juice and beat until well blended.
  3. Add 1 cup of the flour gradually, beating gently smooth.
  4. Cover bowl and set in a warm place until bubbly and light (30 – 40 minutes).
  5. Add salt, margarine, and grated orange and lemon rinds; beat gently to mix.
  6. Stir in remaining flour gradually, mixing well.
  7. Turn onto a lightly floured board and knead until smooth and elastic (about 10 minutes).
  8. Place in a large, oiled bowl, turning dough around to coat all over.
  9. Cover bowl; place in warm place until dough has doubled in size (1 – 2 hours).
  10. Punch dough down in several places.
  11. Knead on board for 5 minutes.
  12. Shape into a loaf and place in an oiled 8½" x 4½" x 2½" loaf pan.
  13. Cover and let rise in a warm place about 1 hour.
  14. Preheat oven to 375°F.
  15. When bread has risen, bake 35 – 45 minutes.
  16. When done, remove bread from pan and cook on wire rack.

Nutritional information Edit

Food exchange per serving: 1 starch exchange per slice(1 oz slice) low-sodium diets: omit salt. Substitute salted margarine.

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