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Categories:
active dry yeast milk orange juice apple juice salt vegetable oil honey egg orange zest ground cinnamon ground coriander ground cloves ground ginger whole wheat flour white flour
Viewed: 36 - Published at: 3 years agoIngredients
- 4 12 teaspoons active dry yeast
- 1 12 cups milk, divided
- 12 cup orange juice
- 1 cup apple juice
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 14 cup honey
- 1 egg, lightly beaten
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 4 teaspoons ground coriander
- 12 teaspoon ground cloves
- 12 teaspoon ground ginger
- 3 cups whole wheat flour
- 4 12 cups white flour
Method
- Dissolve yeast in 1/2 cup warm milk in a large bowl.
- Stir in the rest of the milk, orange juice, apple juice, salt, vegetable oil, honey, and egg.
- Mix orange rind, cinnamon, coriander, cloves, and ginger into whole wheat flour, and add mixture to liquid ingredients; stir.
- Stir in white flour gradually, until dough becomes difficult to stir.
- Turn out onto lightly floured surface and knead 10 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap.
- Allow to rise in a warm place until doubled in bulk (about 1 hour).
- Punch down, and divide in half to make 2 loaves.
- Place loaves in well-greased 9"x5"x3" pans, cover with a kitchen towel and let rise until doubled in volume (about 30 minutes).
- Pre-heat oven to 350F (375 at 6000').
- Bake bread in the center of the oven for 30-40 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
- Remove from pans and place on rack to cool.
