ORANGE RAISIN BREAD
Make and share this Orange Raisin Bread recipe from Food.com.
Provided by Candace Michelle 2
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Pour 1/2 a cup boiling water of the raisins, add the rind of 1 orange. Let cool.
- Mix together butter and sugar; cream until fluffy. Add egg, juice, and dry ingredients and blend.
- Stir in cooled raisin mixture. Pour into prepared bread pan and bake 1 hour at 350.
RAISIN ORANGE BREAD
I've won many blue ribbons over the years with this recipe. No doubt my daughters will pass on the tradition and bake this bread for their own families.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a bowl, combine 2 cups flour, sugar, orange zest, yeast, salt and ginger. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead for 1 minute. Cover and let rest 15 minutes. Divide in half. Roll each portion into a 9x7-in. oval; fold in half lengthwise. Pinch edges to seal. Place in two greased 8x4-in. loaf pans. With a sharp knife, make three 1/4-in.-deep diagonal slashes across top of each loaf. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 45-50 minutes or until golden brown. Cover loosely with foil after 20 minutes to prevent over browning. Remove from pans to wire racks to cool. For glaze, combine the sugar, orange juice and butter until smooth. Stir in walnuts. Spread over loaves.
Nutrition Facts :
FLUFFY FRENCH TOAST WITH ORANGE SYRUP
Provided by Donna Chrisco Oldford
Categories Citrus Egg Breakfast Brunch Kid-Friendly Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
- Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
- Recut French toast into 8 separate slices. Serve with warm orange syrup.
ORANGE-RAISIN TOASTING BREAD
'This tasty no-knead bread is so easy, it almost makes itself,' chuckles Virginia Doyle of Pinedale, Wyoming. 'With raisins and a hint of orange flavor, It's wonderful toasted for breakfast or anytime of the day with tea. I like to keep some on hand to share when friends stop by our ranch.'
Provided by Allrecipes Member
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and baking powder. In a saucepan, heat orange juice and butter to 120 degrees F (49 degrees C). Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
- Preheat an oven to 375 degrees F (190 degrees C).
- Coat an 8 x 4-inch loaf pan with nonstick cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in preheated oven for 35 to 40 minutes or until golden brown. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 33.4 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 196.4 mg, Sugar 6.6 g
ORANGE-RAISIN TOASTING BREAD
'This tasty no-knead bread is so easy, it almost makes itself,' chuckles Virginia Doyle of Pinedale, Wyoming. 'With raisins and a hint of orange flavor, It's wonderful toasted for breakfast or anytime of the day with tea. I like to keep some on hand to share when friends stop by our ranch.'
Provided by Allrecipes Member
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and baking powder. In a saucepan, heat orange juice and butter to 120 degrees F (49 degrees C). Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
- Preheat an oven to 375 degrees F (190 degrees C).
- Coat an 8 x 4-inch loaf pan with nonstick cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in preheated oven for 35 to 40 minutes or until golden brown. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 33.4 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 196.4 mg, Sugar 6.6 g
ORANGE-RAISIN SODA BREAD
Orange peel joins classic caraway seed and raisins to flavor Irish soda bread. Serve this round quick loaf for breakfast or as a dinner bread.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 20 servings.
Number Of Ingredients 11
Steps:
- Mix flour, 1/2 cup of the cereal, sugar, baking powder and baking soda in medium bowl until well blended. Gradually add oil, stirring until mixture forms fine crumbs. Add raisins and caraway seed; mix well.
- Place buttermilk, eggs and orange zest in large bowl; beat with wire whisk until well blended. Add flour mixture; stir just until moistened.
- Place dough on floured surface; knead 10 times. Shape into ball; place on greased baking sheet which has been sprinkled with remaining 2 Tbsp. cereal. Flatten to 7-inch round loaf; cut 1/4-inch-deep 4-inch-long "X" in center of loaf.
- Bake at 350°F for 40 to 45 minutes or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
RAISIN BREAD
This bread also is wonderful as toast for breakfast or any time with a cup of tea. It is just so easy to make, I like to have it on had when we have guests.-Virginia Doyle, Pinedale, Wyoming
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
Steps:
- Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar, salt and baking powder. Add orange juice; beat on low speed for 30 seconds. Gradually add remaining flour. Stir in raisins (batter will be stiff and sticky). Do not knead., Spoon into prepared pan; sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice and toast.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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