Orange Yogurt Bread Food

ORANGE YOGURT CAKE

Steps:

• Preheat your oven to 350 degrees
• Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
• Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
• In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
• Add in the dry ingredients mixing just enough until well blended with no visible lumps
• Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
• Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
• The cake is done when a toothpick comes out clean from the center.
• Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
• Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
• Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
• Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
• Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

GREEK YOGURT BREAD

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

ORANGE YOGURT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack to cool completely. , For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread.

ORANGE CRANBERRY BREAD RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line an 8-inch (20-cm) loaf pan with parchment paper and spray the sides with baking spray.
• In a large mixing bowl, combine the Greek yogurt, melted butter, lemon or orange juice, eggs, vanilla and sugar. Mix on medium speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into batter, then mix in on medium speed for 30 seconds to 1 minute, just until the flour is incorporated. Do not over mix the batter.
• Next, fold in the zest of 1 large orange and the fresh cranberries (see my notes in the post above for instructions for using frozen or dried berries).
• Transfer the orange cranberry batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. The sides will be a rich, golden brown color. Remove the loaf from the pan once it's done baking and cool on a wire rack.
• For the easy orange glaze, juice the large orange used for orange zest earlier. Add about 3 to 4 tablespoons into a mixing bowl and add the confectioner's sugar. Add the orange zest and whisk until a smooth glaze forms. For a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
• Spoon the prepared glaze over the cooled cranberry loaf; cool for about 30 minutes before glazing. Once bread is cooled, store it well-wrapped in plastic at room temperature.

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.