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Braided Orange-Currant Coffeecake


Yield

Makes 1 loaf

Ingredients

1 cup orange juice
1 tablespoon butter, softened
1 teaspoon salt
3 cups all-purpose flour
1/2 cup currants or chopped raisins
1 tablespoon grated orange peel
1-1/2 teaspoons active dry yeast
1-1/4 cups orange juice
2 tablespoons butter, softened
1-1/2 teaspoons salt
4 cups all-purpose flour
3/4 cup currants or chopped raisins
2 tablespoons grated orange peel
2 teaspoons active dry yeast
1 egg, beaten
1 tablespoon water

Preparation

  1. Measuring carefully, place all ingredients except glaze ingredients in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Grease large baking sheet; set aside.
  2. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. For 1-1/2-pound loaf, roll dough into 13X6-inch rectangle; for 2-pound loaf, roll dough into 18X6-inch rectangle.
  3. Starting at one short end, cut dough lengthwise into three equal strips, leaving dough attached 1 inch from opposite short end. Braid strips together; press braided ends together to seal. Place on prepared baking sheet, tucking ends under. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size.
  4. Preheat oven to 375°F. Combine egg and water in small bowl; brush evenly over braid. Bake 25 to 35 minutes or until braid is golden brown and sounds hollow when tapped. Remove from baking sheet; cool on wire rack.

Note

This bread is outstanding when served with orange marmalade!

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