Thursday, December 3, 2009

Orange Yeast Bread

What we see while drinking our morning coffee

Well, it took more than a few moments to change kitchens during our recent move from New Mexico's High Plains to its spectacular city in the Chihuahuan Desert, Las Cruces. However, the kitchen is finally unpacked, and every once in a while we are able to tear ourselves away from the magificent views we see out of every window to do a little cooking.

This recipe has been under development for a while and I think that it is ready to share with you. It makes a deliciously fragrant toast to have with your morning coffee.

1 heaping tbl. yeast, dissolved in 1/4 cup warm water, to which you have added a tiny pinch of sugar

1 whole orange (seeds removed), ground up, juice, rind and all
1 cup warm water (may be part additional orange juice)
1/2 cup sugar
1 tsp. salt
1/2 cup vegetable oil
2 eggs

1/2 tsp. ground cardamom, optional

6 to 8 cups of flour, or however much it takes to make a nice bread dough

I do the whole process using the Kitchenaid mixer, grinding up the orange first, then mixing the cup of warm water, the yeast mixture, the orange, sugar, salt, oil, eggs, and optional cardamom together and beating well.

Add 3 cups of flour and beat at medium speed for several minutes. Change to the dough hook and add flour, a cup at a time, until you have a nice dough that leaves the sides of the bowl. Continue mixing it for a few minutes to get it really well kneaded.

Turn out the dough onto a floured surface and knead by hand until no longer sticky. Let rise, covered, in a greased bowl in a warm place until the dough is doubled. Until we get a better heater installed in this little adobe house, we've been setting the bowl of dough on the raised hearth of the kiva fireplace, which keeps it nice and warm.

Bread dough rising in front of the kiva fireplace

Turn out dough onto a floured surface again, punch down, knead a few times, and divide into thirds. Shape each third into a loaf, put each into a greased bread pan, cover, and let rise again until almost doubled.

Bake at 375〫for 45 minutes. Cool on racks, slice, and freeze (if you wish). Delicious as toast, or in sandwiches. We would have loved it with sliced turkey and leftover cranberry sauce. Well, that was the plan, anyway, but the Thanksgiving leftovers got eaten up too soon!


bitingmidge said...

Our wood fired oven gets it's first proper firing tomorrow, and I think we'll try Orange Yeast Bread, "because we can"!

Sunshine Coast Daily Photo - Australia

BumbleVee said...

Ooooh, this one sounds yummy.

And...what an interesting fireplace.... must have a Google at those...

your view is breathtaking...

thanks for stopping over to see my near disaster with Carson's bread...

BumbleVee said...

me again.... I don't have a grinder.... do you think a food processor or maybe even a blender might be good enough for chopping an orange? would it be small enough pieces?

clairz said...

Dear Bumble, thank you for coming over! Kiva fireplaces are so cool, I can't believe we are lucky enough to have two. The one in the photo is authentic--that is, it is made of adobe bricks, as is the house itself. We have another fireplace which was built from a zero-clearance kit and made to look like a real adobe kiva. The adobe one will keep the place warm all night because of its mass, which heats up during the day from the fire in it and retains and gives back the heat for hours overnight. Good old-fashioned "technology."

Speaking of which, I am sure that an old-fashioned sharp knife and cutting board would work to chop up your orange, as would a blender or food processor. After all, people have been cooking for eons before the KitchenAid stand mixer came along!

BumbleVee said...

thanks clair

just kind of wondered how small the pieces should be.... but... I definitely will get 'em small and make this loaf....

I wish I could hang out beside a kiva... all toasty warm's -20C here today...and now it's snowing again....