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Ingredients
| active dry yeast: 4 1/2 tsp |
| 2% milk: 1 1/2 cups (divided) |
| orange juice: 1/2 cup |
| unsweetened apple juice: 1 cup |
| salt: 2 tsp |
| vegetable oil: 3 Tbl |
| honey: 1/4 cup |
| eggs: 1 (lightly beaten) |
| orange zest: 2 tsp |
| ground cinnamon: 1 tsp |
| ground coriander: 4 tsp |
| ground cloves: 1/2 tsp |
| ground ginger: 1/2 tsp |
| whole wheat flour: 3 cups |
| all-purpose flour (unsifted): 4 1/2 cups |
Pomander Bread (Citrus Spice Bread)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
2 serving(s)
Tags
- 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.