10 Grain Orange Bread Recipes

10 GRAIN BREAD

Steps:

• Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
• If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
• Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
• Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
• Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
• Let rise for 1 hour or until double in size.
• Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
• Remove from pans and cool on wire racks.

ORANGE BREAD

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

ORANGE QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

ORANGE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
• In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
• Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.

ORANGE BREAD

Steps:

• Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.

10-GRAIN ORANGE BREAD

Steps:

• Bring 1 1/2 cups water to a boil, add the cereal, cover and let sit until the temperature reaches 110°F, about 1 hour. Heat the remaining 1/2 cup water to 110°F and combine it with the yeast, in a large bowl, to soften.
• Add cereal mixture, salt, oil, eggs, orange rind (or oil), honey and 2 cups flour. Beat vigorously for two minutes. Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead. Turn the dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.
• Put dough into an oiled bowl, turning once to make sure the entire ball is coated with oil. Cover with a towel, and let rise until doubled, about 1 hour. Punch dough down and turn out onto a work surface. Divide dough into halves or thirds, depending on the size of your pans -- two 8 1/2" x 4 1/2" or three 8" x 3" pans. Shape dough and place in the pans, which have been well greased. Cover with a towel and let rise until doubled, about 45 minutes.
• Bake loaves in a preheated 375°F oven for 30 to 35 minutes, or until they test done. Immediately remove bread from pans, and cool completely on a wire rack. Yield: Two large or three small loaves.