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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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It's one of those all-purpose breads that goes well with almost any meal. âHeather Cook, Malta, Montana. Ingredients:
5 orange peel strips (1 to 3 inches) |
1/2 cup plus 2 tablespoons water, divided |
2 tablespoons honey |
bread: |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 cups warm 2% milk (110° to 115°) |
1/2 cup packed brown sugar |
1 egg |
1 tablespoon dark corn syrup |
1 tablespoon molasses |
1 tablespoon shortening |
1-1/2 teaspoons salt |
1/2 teaspoon aniseed |
1/2 teaspoon fennel seed |
1-1/2 cups rye flour |
4 to 4-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small saucepan, combine orange peel strips and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cook, uncovered, for 10 minutes or until softened. Drain; set strips aside.
2. In the same saucepan, combine honey and remaining water. Bring to a boil; return strips to pan. Reduce heat to medium-low; cook, uncovered, for 3-5 minutes or until almost all of the syrup is absorbed, stirring occasionally (watch carefully to prevent scorching). Cool strips on waxed paper coated with cooking spray.
3. In a large bowl, dissolve yeast in warm water. Add the milk, brown sugar, egg, corn syrup, molasses, shortening, salt, aniseed, fennel seed, rye flour and 2 cups all-purpose flour. Beat on medium speed for 3 minutes.
4. Chop candied orange strips; add to dough. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Divide dough in half. Shape each into a 6-inch round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
6. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (8 slices each).
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