For what it's
worth, this is the recipe I used last Thanksgiving to make Braided Orange Bread,
from the SF Chronicle. I'd only made bread a couple of times before, and this
turned out beautifully.
BRAIDED ORANGE BREAD
5 to 5-1/2 cups all-purtpose, unbleached flour
2 packages dry yeast
1/2 teaspoon ground cardamom
1/4 cup low-fat milk
1/4 pound butter
1/3 cup honey
1-1/2 teaspoon salt
2 whole eggs
1 tablespoon grated orange zest
1/3 cup orange juice
1 egg yolk
1 tablespoon milk
INSTRUCTIONS: combine 2 cups of the flour, the yeast and cardomom in a large bowl.
Combine the milk, butter, honey and salt in a saucepan and heat, stirring constantly, until the butter has melted. Let cool to lukewarm, then add to the flour mixture, along with the eggs, orange zest, and orange juice. Beat with an electric mixer on low speed for 1 minute. Increase speed to high and beat for 3 minutes, scraping the sides of the bowl.
Stir in 3 cups flour and mix well. Turn out onto a board that has been dusted with flour; knead for 8 minutes.
Transfer the dough to an oiled bowl, cover and let rise until double in bulk.
Punch down down and divide in half, then divide each half into 3 parts. Shape the 6 parts into balls, cover and let rest for 15 minutes.
Roll 3 of the balls into 15-inch ropes. Line up the ropes on a greased baking sheet, spacing them 1 inch apart. Make a loose braid, starting in the middle and working toward each end. Don't stretch the dough and work flat. Pinch the end together and tuck them under the loaf. Repeat the process with the remaining dough.
Cover the loaves and place in a warm spot; let rise until double (at least 30 minutes).
Beat together the egg yolk and milk; brush over the top of each loaf.
Bake in a preheated 350-degree oven for about 35 minutes; cover loosely with foil for the last 5-10 minutes, so the bread does not get too brown.
Yields 2 loaves, 12 slices each.
PER SLICE: 150 calories, 4 g protein, 23 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 174 mg sodium, 1 g fiber.
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