Braided Orange-Currant Coffeecake
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Braided Orange-Currant Coffeecake." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/braided-orange-currant-coffeecake-a-recipe.htm> 07 July 2008.
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!
This recipe appears in: Coffeecakes