Recipe adapted from Bread Machine Magic by Linda Rehberg & Lois Conway, published by St. Martin’s Griffin
This is a great bread for a beautiful spring day, and also a nod to my hometown of San Diego. It is a moist and fragrant bread; perfect for breakfast, brunch, or just to eat as a snack with honey butter. All these years I’ve been making the bread with the zest of 1 1/2 oranges, and I discovered a few years ago that I’m supposed to be using 1 1/2 teaspoons zest; that’s quite a difference, no wonder it is so fragrant ( 1 1/2 oranges makes about 6 teaspoons of zest). That much orange zest did seem somewhat excessive, but I didn’t question it because the bread tasted so good. This is a bread machine bread, but can easily be adapted to proofing and baking manually (I did for years before I got a bread machine).
The amount of zest you use is optional, as is the honey butter, but I am here to tell you…zest of 1 1/2 oranges, slathered with honey butter…that is the way to go. You can eat the oranges afterward and then you won’t have to feel so guilty about the butter (or the slathering). Enjoy!
1 cup plus 2 Tablespoons water
2 Tablespoons butter
2 Tablespoons honey
2 Tablespoons brown sugar
1 teaspoon salt
grated rind of 1 1/2 oranges
2 cups bread flour
1 cup wheat flour
2 teaspoons yeast
1. Place ingredients in bread machine according to your owner’s instructions.
2. Press start. Bake, remove from pan and cool on rack for 1 hour before slicing.
3. Set bread machine to dough cycle. Remove dough from machine, shape into a loaf or buns, cover with a clean kitchen towel, and let rise until doubled in a warm place (about 1 hour).
4. Bake at 350°F. until lightly browned. Buns take about 20-25 minutes, loaves take about 50 minutes. Cool on a wire rack, remove from pan, cool completely before slicing.