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Friday, June 13, 2014

Orange Wholemeal Bread Loaf

This bread recipe was inspired by Mui Mui's post  on Orange Bread Loaf.    I had measured my ingredients to make my Daily Bread Loaf when I saw Mui Mui's recipe.  Instead of water, I replaced it with fresh orange juice, added candied orange peel and zest.   These photos were taken in the early morning, because of the poor lighting, it doesn't have the orange colour.   
The bread turned out light and fluffy.  As Mui Mui says while the bread was baking, the kitchen was filled with the aroma of orange and it is the same while you bite at the bread slices.  For this bread [toasted or not], no jam is needed but with butter it is yummy and goes well with a cup of hot beverage.  
This recipe is for 2 loaves which is enough for four days for my family of three.

Ingredients
[makes 2 loaves x 600 gm or 24 slices of 1.5 cm width]
500 gm bread flour
100 gm wholemeal flour
100 gm plain flour
2 tbsp milk powder [I omit]
1 tsp salt
4 tbsp sugar [I used brown sugar]
6 tsp instant yeast
1 egg 
380 ml  fresh orange juice [or egg + liquid = 410 ml]
60 gm butter
50 gm candied orange peel - diced
1 tbsp marmalade
zest of 1-2 oranges
  1. Knead all dough ingredients [except butter, orange juice, peel and zest] on slow speed to combine.  Add in juice gradually as you may need less than 380 ml because of the size of egg used.   Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed [Kenwood mixer - speed 3] when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
  3. Add in the candied orange peel and orange zest.  Mix well.
  4. Form dough into a ball.  Place in a bowl covered to rest for 20 minutes or double in size.
  5. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a long rectangle.   Roll up like swiss roll and seal the edges well.    Place the  loaves in greased Pullman's tins.
  6. Leave in oven to proof until double in size [about 1 hour or rise over the rim of the baking tin].
  7. Bake in preheated oven at 150 degrees C for 40 minutes.  Remove and cool on wire rack. 
I'm submitting this post to Little Thumbs Up June 2014 Event - Butter 
hosted by Jozelyn of Spice Up My Kitchen

Photobucket

11 comments:

Jozelyn Ng said...

Hi, Kimmy. I believe this bread taste good because it is full of orange aroma, orange juice + candied orange.

I would like to invite you to link this post with LTU!

Thanks!

Phong Hong said...

Hi Kimmy! This bread must be very "phang" with the orange zest and all. Eaten with butter, wah! Just like having built-in marmalade!

Kimmy said...

Hi Jozelyn, can I? I thought this is more Orangy than buttery. Thanks for the invite, will do.

Luv Sweet and Savory said...

Hi Kimmy, as long got BUTTER in your dishes or bakes ... soups ... drinks (butter drinks?! LOL hee hee) can support LTU Jozelyn ^-^ l love seeing all those breads / loaves .. I must really find some time to try/learn some basic bread baking.

Kimmy said...

Hi Karen, if you have people eating bread in the house, then you should start making your own bread. It's a worthy venture. Sure will support Jozelyn and everyone hosting LTU events. Can show, show a little, hehehe! My main constraint is TIME.

Amy Baking Diary said...

Wow Kimmy! The bread looks so puffy and nice.

Kimmy said...

Hi Phong Hong, this is one way to use up the home-made candied orange peel.

Kimmy said...

Hi Amy, yes this bread is soft, moist and fluffy.

Aunty Young(安迪漾) said...

Hi Kim,
What a gorgeous orange wholemeal bread loaf you have ! Another recipe save in my "to do list",thanks.

Jeannie Tay said...

beautiful open crumbs, I love bread looking like this…sure to be soft.

Kimmy said...

Hi Jeannie, yes it is soft and fluffy. Was good when I toasted it. I can also steamed it when it is 3 days old. It's good.

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