I have been offline for two days (it seems like a month). Friday I had some shopping to do, then came home and glazed the faux finish in my newly painted bathroom…This morning I got settled in the desk chair to check out some of my favorite blogs and the computer refused to come on…at all. Obviously a job for Superman, although he is most often known as Daddy, Marc or hey you around here.
Anyway it is all fixed thanks to his expertise in keeping my ancient computer on the go.
This morning while I was waiting for the computer fixer to get home from work I decided to make some bread..I grind wheatberries to produce a really fresh flour, and I plan on writing about that in a few days..but today it was the orange bread that was the star…This is fantastic. Not too sweet…and without the glaze it makes and excellent bread to hold chicken salad. The original recipe was from, Farm Journal Homemade Bread but I have changed it up quite a bit to reflect our tastes. Give it a try warm and toasted with cream cheese.
Orange Nut Raisin Bread
makes 2 loaves
- 1 c milk
- 1 1/2 tsp salt
- 1/4 c honey (a strong honey like buckwheat is best)
- 1/4 c brown sugar (or go with all honey if you like)
- 1/2 c soft butter
- 2 pkg yeast
- 1/4 c warm water
- 5 -5 1/4 c (freshly ground) whole wheat flour
- 1/4 c wheat gluten
- grated rind and juice from one orange (set juice aside)
- 1 tsp ginger
- 1 c raisins
- 1 c chopped walnuts
- Orange glaze
- Scald milk, pour over butter, salt and honey , blend, and let cool to lukewarm. In the meantime proof yeast in 1/4 c warm water.
- Add yeast to lukewarm milk mixture with 2 c flour, ginger and the wheat gluten.
- Beat 2 minutes at medium speed scraping bopwl occasionally. 100 strokes by hand.
- Add in orange peel, raisins, nutsand enough more flour to make a stiff dough.
- Turn out and knead about 50 strokes.
- Cover and let rise until double, 1- 1 1/2 hours. You can save time here by utilizing the microwave. You can proof dough on MOST microwaves on level 1. 5 minutes on level one -five minutes rest-five minutes on level one then out to rise a bit more. You lose a little in the texture and taste in the long run but if you are in a hurry this is a nice alternative.
- Punch down and let rest 15 minutes.
- Cut in two and make two round loaves. slash tops. Let rise on baking sheet or pie pans until double. 1 hour.
- Bake at 375 for 40 minutes, or until golden and hollow when tapped. Let cool.
When cool glaze with orange glaze:
- 1 c confectioners sugar
- 1/4 tsp ginger
- 2 tsp butter melted
- 2-4 tbs of the reserved orange juice
Mix until smooth and spreading consistancy.
