California Sunshine Bread Recipe
Yield: 1 1/4lb loafRecipe by luhu.jp
Ingredients:
1/4 cup: Lukewarm water,
, 110-115 degrees
3 tbsp: Sugar, (needed for yeast action)
1 package: Instant active dry yeast,
2/3 cup: Orange juice, fresh (warmed to room temperature)
2 1/2 cup: All-purpose flour, unsifted
1 tsp: Salt,
3 tbsp: Margarine, melted
1 tbsp: Orange rind, finely grated
1 tsp: Lemon rind, finely grated
2 tsp: Vegetable oil, (to oil pans)
Directions:
Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy
OBrion and her Meal-Master
Source from luhu.jp
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy
OBrion and her Meal-Master
Source from luhu.jp