Orange Juice Bread Food

ORANGE JUICE BREAD

Steps:

• Preheat oven to 325°.
• In a large bowl, cream together the butter and sugar.
• Add the beaten eggs and mix well.
• In a separate bowl, mix the flour, baking powder and salt.
• Add the flour mixture to the butter/sugar mixture and mix until combined. Add in the orange juice and the milk, mixing just until combined. Stir in the lemon and orange zest.
• Pour the batter into a greased 9X5" pan and bake for about 50-55 minutes, until a toothpick inserted in center of loaf comes out clean. Let cool in the pan for about 15-20 minutes before removing and transferring to a wire rack to cool completely. Once cooled, drizzle the glaze on top.

ORANGE BREAD

Steps:

• Preheat the oven to 375°F/190°C.
• In a large mixing bowl, cream the eggs with sugar until smooth and pale.
• Add orange zest, freshly squeezed orange juice and softened butter. Mix with the electric mixer.
• Sift in the flour and baking powder (mix these two ingredients beforehand) and mix well with the mixer. Pour the batter into a loaf tin (10x4 inch/25x10 cm) lined with baking paper.
• Bake in a preheated oven at 375°F/190°C for 1 hour or until an inserted skewer comes out clean.
• When ready, take out from the oven pour some more orange juice over the loaf. Let it sit for about 10 minutes before transferring onto a wired rack. Let cool completely.

ORANGE LOAF

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

ORANGE JUICE BREAD

Steps:

• Cream the butter with the sugar in a large bowl.
• Beat the eggs and add to the creamed mixture.
• Sift the flour, baking powder, and salt together.
• Mix the orange juice and milk.
• Add the liquids alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition.
• Stir the lemon and orange zest into the batter.
• Butter a loaf pan 11x4x3 inches.
• Line the bottom of the pan with waxed paper and butter the paper.
• Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center.
• Combine the lemon and orange juice with the sugar in a small saucepan.
• Cook over medium heat until the sugar dissolves, stirring constantly.
• Brush the bread with this icing as soon as it is taken from the oven.
• Cool in the pan.

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.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

ORANGE JUICE CHALLAH

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

ORANGE BANANA NUT BREAD

Steps:

• In a mixing bowl, combine the sugar, oil and eggs; mix well.
• Stir in bananas and orange juice.
• Combine the dry ingredients; add to banana mixture, beating just until moistened.
• Stir in walnuts.
• Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
• Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pans to a wire rack to cool completely.

ZUCCHINI ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
• In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
• Add oil, orange juice and zucchini.
• Stir in remaining bread ingredients; mix well.
• Pour batter into prepared pans.
• Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
• Cool 10 minutes.
• Remove from pans; cool slightly on a rack.
• In small bowl, blend glaze ingredients; spread over warm loaves.
• Cool completely on wire rack.
• Wrap tightly and store in refrigerator.

ORANGE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread or Basic cycle, and Start.

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.

CRANBERRY-ORANGE QUICK BREAD

Steps:

• Grease/spray bottom only of a 8x4 or 9x5 loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
• Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
• Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
• For a 8" loaf, about 75 min; for a 9" loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
• Loosen sides from pan, remove& cool completely.
• When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
• Drizzle over top of loaf and enjoy!

FANTASTIC ORANGE LOAF

Steps:

• Beat butter, sugar and 1 egg well.
• Beat in 2nd egg.
• Stir in rind and jucse.
• Mix dry ingredients together.
• Add to orange mixture til just mixed.
• Place in a grease loaf pan.
• Bake 325F 1 hour.
• Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
• Let stand 10 minutes.

ORANGE DATE NUT BREAD

Steps:

• For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl. , In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9x5-in. loaf pan. , Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking., Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack.

SUNSHINE STATE ORANGE BREAD

Steps:

• In a large bowl, combine the flour, sugar, orange zest, baking powder and baking soda. In a small bowl, whisk water, orange juice, egg, butter and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts., Transfer to greased 9x5-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine icing ingredients. Drizzle over bread.