Orange Bread
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Ingredients

  • Peel of one large orange
  • 250 ml warm water
  • 1 tsp caster sugar
  • 1½ tsp dried yeast
  • 450 g strong white flour
  • 2 tsp salt
  • 1 egg, beaten
  • Peel of one large orange
  • 1 cup warm water
  • 1 tsp caster sugar
  • 1½ tsp dried yeast
  • 1 lb strong white flour
  • 2 tsp salt
  • 1 egg, beaten

Orange Bread

Orange Bread is a brilliant use for the peels of the New Zealand navel oranges which are still in season. Keep the peel after you've eaten or squeezed an orange (you can freeze it until you are ready to use it), chop it finely in the food processor or mincer and add it to a soft bread dough. This makes a beautiful, fragrant and extremely edible loaf. I found the recipe in Rosemary Wadey's delightful book 'Baking Breads' from the Penny Pinchers series published by David and Charles in 1978.

Getting ready

  1. Cut up the orange peels and whiz them in a food processor until they are very finely chopped - or put them through a mincer.

Making the dough

  1. In a small bowl, dissolve the caster sugar in the warm water and sprinkle over the yeast. Set aside for about 10 minutes.
  2. Sift the flour and salt into a large mixing bowl. Once the yeast is become frothy, add it to the flour with the beaten egg and the chopped orange peel.
  3. Mix everything together with a wooden spoon and then your hands until you have a smooth, firm dough. Add a little more warm water if you need to.
  4. Knead the dough on a floured board until it is smooth and springy and not sticky.
  5. Put in an oiled bowl, turn it over to make sure all the surfaces are oiled, cover with a cloth and set aside to rise. This will happen in about 60 minutes in a warm place, or you can do as I do and leave it at room temperature overnight.
  6. Grease a large loaf tin (10 x 4½ in /25 x 11 cm) and heat the oven to 400ºF / 200ºC.
  7. Turn out the risen dough, knead lightly, form into a roll, or two balls and place them seam side down in the tin. Cover with a cloth and leave in a warm place until the dough rises to just reach the top of the tin.
  8. Bake for about 45 minutes until golden. If you are unsure whether the bread is cooked, turn it out of the tin onto a cloth and tap the base of the loaf with your finger. It should sound hollow. Cool on a rack and serve sliced with butter, or toasted with butter and marmalade. (Try it with chocolate spread too.)