Braided Orange-Currant Coffeecake the Editors of Publications International, Ltd.
Makes 1 loaf
|1||cup orange juice|
|1||tablespoon butter, softened|
|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|
|4||cups all-purpose flour|
|3/4||cup currants or chopped raisins|
|2||tablespoons grated orange peel|
|2||teaspoons active dry yeast|
- 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.
- 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.
- 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.
- 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.
This bread is outstanding when served with orange marmalade!
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