Plaited Orange Bread Recipe
Ingredients
| Strong flour | 1 Pound | |
| Salt | 2 Teaspoon (Leveled) | |
| Sugar | 1 Ounce | |
| Dried fruit | 4 Ounce, mixed | |
| Yeast | 1 Ounce, dried | |
| Warm water | 1/4 Pint | |
| Castor sugar - 1 teaspoon | ||
| Egg | 1 | |
| Orange - Rind and juice of 1 large | ||
| Beaten egg | ||
| Icing Sugar | 2 Ounce, sifted (For the Icing) | |
| Orange rind | 1 Teaspoon, grated (For the Icing) | |
| Orange juice | 2 Tablespoon (For the Icing) | |
Directions
GETTING READY
1) Preheat oven hot to 425°F, 220°C or Gas No. 7.
MAKING
2) In a mixing basin sieve flour and salt.
3) Stir in sugar and mix mixed dried fruit.
4) Make a well at the centre.
5) In a bowl add warm water and dissolve yeast in it.
6) To dissolve dried yeast dissolve 1 teaspoon of sugar in lukewarm water and sprinkle yeast over it.
7) Let stand for 10 minutes in a warm place until mixture is frothy.
8) Put yeast mixture, lightly-mixed egg, orange juice and finely grated orange rind at the centre of the flour.
9) Mix to a rough dough.
10) Put in a clean working surface and knead into a smooth dough.
11) Put the dough back into the basin.
12) Keep in a large polythene bag and set aside in a warm place until double in size.
13) Take out the risen dough and knead lightly.
14) Place the dough to a 5- by 12-inch (13- by 30-cm) rectangle.
15) Cut lengthwise to make three even strips. Roll the strip slightly rounding the edges.
16) Grease a baking tray and place the strips on it.
17) Pinch the edge to seal the strips together and plait them into a loaf.
18) Press firmly with fingers to seal the ends well.
19) Baste with lightly-beaten egg.
20) Cover and let stand in a warm place until well risen.
21) Baste again with beaten egg.
22) Place in oven and bake for 25-30 minutes.
23) Spoon icing into the warm bread and spread evenly.
24) In a bowl mix icing sugar, grated orange rind and enough orange juice to make a thick icing.
25) Drizzle the mixture over the bread.
26) Let stand until cold.
SERVING
27) Serve sliced and buttered.
1) Preheat oven hot to 425°F, 220°C or Gas No. 7.
MAKING
2) In a mixing basin sieve flour and salt.
3) Stir in sugar and mix mixed dried fruit.
4) Make a well at the centre.
5) In a bowl add warm water and dissolve yeast in it.
6) To dissolve dried yeast dissolve 1 teaspoon of sugar in lukewarm water and sprinkle yeast over it.
7) Let stand for 10 minutes in a warm place until mixture is frothy.
8) Put yeast mixture, lightly-mixed egg, orange juice and finely grated orange rind at the centre of the flour.
9) Mix to a rough dough.
10) Put in a clean working surface and knead into a smooth dough.
11) Put the dough back into the basin.
12) Keep in a large polythene bag and set aside in a warm place until double in size.
13) Take out the risen dough and knead lightly.
14) Place the dough to a 5- by 12-inch (13- by 30-cm) rectangle.
15) Cut lengthwise to make three even strips. Roll the strip slightly rounding the edges.
16) Grease a baking tray and place the strips on it.
17) Pinch the edge to seal the strips together and plait them into a loaf.
18) Press firmly with fingers to seal the ends well.
19) Baste with lightly-beaten egg.
20) Cover and let stand in a warm place until well risen.
21) Baste again with beaten egg.
22) Place in oven and bake for 25-30 minutes.
23) Spoon icing into the warm bread and spread evenly.
24) In a bowl mix icing sugar, grated orange rind and enough orange juice to make a thick icing.
25) Drizzle the mixture over the bread.
26) Let stand until cold.
SERVING
27) Serve sliced and buttered.
Chef
