Orange bread (bread maker)

Orange bread (bread maker)

Category: Yeast bread

Ingredients
Yeast	1.5 teaspoon spoons
Wheat flour	3.5 cups
Salt	1.5 teaspoon spoons
Sugar	2 table. spoons
Butter	2 table. spoons
Orange juice	200ml
Water	100 ml
Candied orange peel

Cooking method

• A glass of Panasonic (240 ml) I added candied fruits to the eye, as much as fit in the dispenser.

Cooking program:

Basic pastries with raisins.

Note

Basic recipe from a Panasonic book, with my modifications.
Result. Very soft and airy bread. Taste is a separate conversation, you have to try. The smell, already during baking, was amazing!
Oil on the second day is problematic, well, sooooo airy.
Although I set the average size for my bread machine, the top turned out to be slightly above the shape, if you set a larger size it will definitely rest against the lid and the crust will deform.
Photo Dentist

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[Orange bread for tea.]

I propose another orange bread. The recipe from the instructions for LG. Today I baked this bread for the first time. The result is a slightly yellowish bread with an orange flavor. I present the recipe unchanged, although for my taste it would not hurt to add a little sugar (it turned out not sweet).

Orange bread for tea.

Ingredients (per loaf 680):

Water - 1 cup (cup - 230 ml.)
Wheat flour - 3 cups
Sugar - 1 tbsp. lies.
Salt - 1.5 tsp.
Powdered milk - 2 tbsp. lies.
Butter - 2 tablespoons lies.
Orange marmalade - 0.25 cups
Lemon juice - 2 tbsp lies.
Orange peel - 1 tsp.
Lemon peel -1 tsp.
Yeast - 2 tsp.

Ingredients (per loaf 900g.):

Water - 1.25 cups (cup - 230 ml.)
Wheat flour - 4.3 cups
Sugar - 1.5 tbsp. lies.
Salt - 2 tsp.
Powdered milk - 3 tbsp. lies.
Butter - 3 tbsp lies.
Orange marmalade - 0.25 cups
Lemon juice - 3 tbsp lies.
Orange peel - 2 tsp. Boxes.
Lemon peel -2 tsp.
Yeast - 2.5 tsp.

Preparation:
Place all ingredients in a bucket. Basic mode. The crust is "medium". After baking, chill and eat with tea

Dentist, I also looked closely at this recipe. Question: Was your marmalade thick? And what should be the consistency of the dough? And then my marmalade turns out to be watery, I don't want to spoil it

Dentist, I also looked closely at this recipe. Question: Was your marmalade thick? And what should be the consistency of the dough? And then my marmalade turns out to be watery, I don't want to spoil it

I have purchased marmalade. Very dense lumps, rolled in sugar. The pieces are large, so I cut them into small pieces with a knife. But in the finished bread, I did not find them, they were completely ground during kneading. I think this was intended, because if you want to get slices in bread, you need to add the product after the signal (or in the dispenser). Perhaps next time I will.
And the consistency of the dough turned out as usual: a delicious bun that does not stick to the walls.

I have purchased marmalade.

Dentist, and you try the same bread, but with orange jam-jam (which is in English marmalade). For some reason it seems to me that it is this "marmalade" that is meant, therefore, it is measured in cups, not grams. Lost in translation, do you know I am the same - English philologist

I make such a "marmalade" myself, I posted the recipe in Jams. Its for bread (even a sweet bun, even an orange one) and for tea. Lady Gray or cardamom.Lapotaaaaa ...

Dentist, and you try the same bread, but with orange jam-jam (which is in English marmalade). For some reason it seems to me that it is this "marmalade" that is meant, therefore, it is measured in cups, not grams. Lost in translation, do you know I am the same - English philologist

I make such a "marmalade" myself, I posted the recipe in Jams. Its for bread (even a sweet bun, even an orange one) and for tea. Lady Gray or cardamom. Lapotaaaaa ...

Olenkait looks like you are right. After all, it's true, why put the marmalade in pieces if it grinds anyway? Precisely, we are talking about jelly. Well, Koreans are nasty, they could not even translate well. Or is it ours blundered? Now I will try this recipe in a new way.

[Dentist]

Dentist, the main thing is that you have got some bread! And if you take a store-bought marmalade of a different color, you can make multi-colored bread!

I thought, maybe my bread turned out not so sweet just because of the marmalade. After all, the confiture must be thinner and plus it will fit more into a cup than pieces of marmalade. Well, we'll check it next time.

In my orange bread, instead of water, there is orange juice, and the rest is like mostly milk powder.
I baked it, it turned out very tasty - it is not sweet, a little bit with orange sourness Very interesting taste, we liked it
It will be necessary next time to put the oranges themselves, chopped

Someone measure how much is included in the dispensary, please.

If the question is asked in conjunction with my phrase that I added candied fruits as much as fit in the dispenser, then do not get stuck. Add as much as you think is necessary, I recently, more and more often fill up manually when there is such an opportunity. I love when there are a lot of additives in bread.

In my orange bread, instead of water, there is orange juice, and the rest is like mostly milk powder.
I baked it, it turned out very tasty - it is not sweet, a little bit with orange sourness Very interesting taste, we liked it
It will be necessary next time to put the oranges themselves, chopped

Oranges and candied fruits are different things, fresh slices will add liquid to the dough and will creep when kneading.

DyuDyuka_Kiev: at least approximately, frames ... Otherwise I can pour in 3 glasses (I also like a lot of additives), but it will be too much.

Measure someone how much is included in the dispensary, please.

Full dispenser - 250 ml.

Thanks for the recipe! It turned out great!

[DuDyuka_Kiev]

DuDyuka_Kiev Orange bread
Basic recipe from a Panasonic book, with my modifications.

I tried to bake bread according to this recipe. Only added on the advice of others cardamom - 0.5 tsp. and turmeric for color - 1 hour. l. and 2 tbsp. l. dry milk (I think these additives will not affect the general recipe at all). Although it was written that this is a basic recipe from the Panasonic book (with the author's darlings), I did not find this in my book. There is a completely different recipe (with a different amount of flour, water, juice and everything else). But it seems that others did it according to this recipe. And I decided on this recipe. First attempt at Orange: It didn't work out lush, the size was also medium. Smallish. Again, with cheese. Bright yellow from turmeric. Not sweet at all (bland). The cooled one has almost no smell. The taste is weak, orange (I bought the juice in packs, like 100%, I specially took the most expensive one for this recipe). Didn't like the cheese in the dough. The second attempt at Orange: Against the cheese, I decided not to reduce the amount of liquid, but to slightly increase the amount of flour. This recipe indicated 3.5 cups of flour. Panasonic has a glass = 150 gr. flour. It means that 525gr is offered here. And now I decided to put 550g of flour. Do not pour water at all, but pour in 300g. one juice (to enhance the taste of Orange). I looked into my recipe book, and there they advise for such a large amount of flour, 550g. (this is the "Extra Large" size) take a little more than 1.75 tsp yeast.l. , salt 2.5 tsp., sugar already - 4.5 tsp. l., a little more oil - 38g. Powdered milk also - 2 tbsp. l. I decided to put so much. Basic mode with additives - 4 hours, medium crust. It turned out: Bright yellow, beautiful. Medium in size. (did not rise under the lid). It seems to be fluffy, the crust slightly burst on top, on the 2nd day it is cut with crumbs under the knife, but the cheese remained in the dough again. Chews hard. The smell is incomprehensible, sweetish, there is a taste ... ..., but some kind of incomprehensible, not pronounced, orangey. The bread itself turned out to be slightly sweet in taste. But the salt is very sensitive (no, it is not necessary to increase it here, 1.5-2 h. L. Would be quite enough. I have not defined the meaning of this bread for myself at all. Not sweet bun for tea (Just bread! the usual taste.) Personally, I just gnawed candied fruits with tea). And not just bread for budebrod (orange, albeit a weak taste ... neither here nor here, nor with butter, nor with kobasa does not go). Why is this needed at all? Although, of course, ..... for an amateur

have you tried fresh orange juice? I made oranges on juice from two, and the rest of the liquid was milk. only I didn’t put the candied fruit, put the zest of an orange, somewhere with a teaspoon.
and you probably have a lot of water, if there is cheese in your bread ...

I baked this bread. He baked well, that is, it turned out. But I didn't like it. As correctly Yuri wrote "neither there, nor here". I agree with him that this is bread for an amateur.

fugaska, And what is fresh? Do not scare! From incomprehensible words, something becomes uncomfortable. And the water is too much ... Here I am at a loss. Only 300ml. liquids for as much as 550g. flour !!!! Much less water? True, I could not look at the bun during the kneading process, it turned out to be watery or dry. I was just doing other things and missed this moment. But in my recipe book for Orange at 550g. flour requires 180 ml. juice and 390 ml. water, i.e. as much as 570 ml. liquid !!! And I poured in only 300ml. But it turned out with cheese. Maybe it's not a matter of decreasing fluid after all?

fugaska, And what is fresh? Do not scare! From incomprehensible words, something becomes uncomfortable. And the water is too much ... Here I am at a loss. Only 300ml. liquids for as much as 550g. flour !!!! Much less water? True, I could not look at the bun during the kneading process, it turned out to be watery or dry. I was just doing other things and missed this moment. But in my recipe book for Orange at 550g. flour requires 180 ml. juice and 390 ml. water, i.e. as much as 570 ml. liquid !!! And I poured in only 300ml. But it turned out with cheese. Maybe it's not a matter of decreasing fluid after all?

Fresh is freshly squeezed juice.
And half a liter of liquid is definitely a lot.
And why you are so tormented by the "cheese" dry bread is already croutons, that's definitely not there
When the bread has cooled well, it becomes exactly what it should be. Maybe this is not a "cheese", but fat, try not to extract oil ... it will be really dry, and it will grow stale faster.

in two large enough oranges about 200 ml of juice (if done through a citrus juicer), the rest is milk, but NOT MORE THAN 300 ML (if flour is 550 g) TOTAL AMOUNT OF LIQUID !!!
maybe it's in your climate - flour also has a certain moisture content. be sure to keep an eye on the bun during kneading.
I don’t agree with regard to fat - I put in more butter, it turns out wonderful bread. but he really is not for everybody. I like it with butter and coffee
do you cut bread with warm? maybe you need more time to cool down?

Thanks for the good recipe.
Although I had to tinker a little with the bun in terms of its stickiness, the bread turned out to be superb. A kilogram loaf was devoured in one dinner. I didn't even expect!

Besides your ingredients, I added 1 tbsp. a spoonful of cocoa, little has changed in taste, and the bread came out creamy with an excellent crust ...

[airy.]

Basic recipe from a Panasonic book, with my modifications.

Result. Very soft and airy bread. Taste is a separate conversation, you have to try. The smell, already during baking, was amazing!
Oil on the second day is problematic, well, sooooo airy.
Although I set the average size for my bread machine, the top turned out to be slightly above the shape, if you set a larger size it will definitely rest against the lid and the crust will deform.

I baked it. My first bread with a normal roof Very tasty.
When kneading, the dough was sticky, I added 1 tbsp. a spoonful of flour.
But: the smell when baking was terrible, burned rubber
The bread came out heavy, not airy.
There are 2 sizes in my stove. I chose a small one, because for such an amount of liquid and flour in the "native" Clatronic recipes it is written to choose a small size. The degree of roasting is "dark".

After baking, the bread was kind of "wet" or something ... Crumpled under the knife.
While it cooled down, a lot of moisture "came out" from it, just a "stream".
The next day I cut perfectly.

Yes, I cut the bread warm. 10 minutes with toyal in a bucket, then pulled it out and put it on the wire rack. He stood for a while, then covered it with a linen towel so that the crust did not dry out too much. She cut in minutes after 30, if not 40, after that.
I cut with a knife with bread.
I didn't get this bread, as it is written, airy.
He, of course, became lighter and drier after cooling completely. And delicious. But not airy.

After baking, the bread was kind of "wet" or something ... Crumpled under the knife.
While cooling down, a lot of moisture "came out" from it, just a "stream".
The next day I cut perfectly.

Well, that's okay!
This is how hot bread behaves.
That is why, after taking it out of the bucket, put it (bread) on the wire rack so that steam comes out.
Admin (I already refer to it as the primary source) says that while the bread is hot, some processes are still taking place in it, it is even harmful to eat it. It must be cooled to at least room temperature.
And at the same time let go a couple.
What you have in the pictures - I had exactly the same when I cut hot bread with an ordinary knife.
Now I always wait for it to cool down + I cut it with a special "bread" knife, then even on the first day the bread is cut evenly, without jamming and "torn" crumb.

[airy.]

Yes, I cut the bread warm. 10 minutes with toyal in a bucket, then pulled it out and put it on the wire rack. He stood for a while, then covered it with a linen towel so that the crust did not dry out too much. She cut in minutes after 30, if not 40, after that.
I cut with a knife with bread.
I didn't get this bread, as it is written, airy.
He, of course, became lighter and drier after cooling completely. And delicious. But not airy.

Scientifically, bread is ready to eat when it reaches room temperature.
And it will be more airy when it cools down, hot it is all the same "cool" inside, even if the water is normal. It should be so. Hot and crumb crumbly.

Excellent bread! Instead of candied fruits, I added finely chopped dry pineapple and 50g of pine nuts ... Ate today for breakfast - rating 5!
And it is advisable to cut the bread and eat it in a couple of hours only after baking, freshly baked it is very difficult for the stomach ..

The first bread that I didn't get. baked last night, in the morning began to cut - heavy and low. On the cut, all cool ... had to be thrown away

[Olenka]

Olenkawhat so ?! Do not worry! Better think about where you made a mistake, do not be afraid, bake again according to a failed recipe. If the bun was normal, then it might be worth changing the baking mode and size. Or just buy juice from another company

I think that instead of marmalade in our concept, it was necessary to add orange jam ........ Probably such a reaction from marmalade ...
Thank you for the comfort!

Here is my bread, which is with marmalade and zest. I only had lemon zest, so I called it lemon :)
The marmalade has all disappeared somewhere

DyDuca, excuse me for the stupid question, indicated in the recipe for a cup of 240 ml (for flour), does it mean specifically 240 ml of flour, or a cup of 240 ml filled to the top with flour?
It's just that I have a 300 ml Panasonic cup, and there is still room to the top, so I thought: do they always mean 240 ml when they write a 240 ml cup?
I liked the recipe very much, I don't want to be mistaken. Thank you in advance.

If we mean a cup of 240 ml, then we are talking about flour poured into a cup of 240 ml "to the top".

Most often, owners of 253 models talk about their cups (240 ml). If other dishes were used, then this is specified in the recipe.

Does the 240 ml cup on 253 models have a volume of 240 ml, or does it hold more flour? At 255, the division of 300 ml does not pass along the edge of the cup, and if, for example, fill a Panasonic 255 cup to the top, then it will be much more than 300 ml. So it is not clear, I mean 240 ml, or a cup from 253 filled to the top. I need to recalculate the whole recipe in ml.
Maybe those who have already baked bread according to this recipe will respond?

Cup 240 ml. holds 150 gr. wheat flour. 3.5 cups = 525 gr.

And how to add candied fruits? in the last batch?

[Nuclearann]

Nuclearann
If you have a bread maker with a dispenser, then candied fruits are poured into it, and if not, then candied fruits are added on a signal.

"I have purchased marmalade. Very dense pieces, boned in sugar. The pieces are large, so I cut them into small pieces with a knife. But I did not find them in the finished bread, they were completely grinded during kneading. I think this was intended, because if you want chunks in your bread, you need to add the product after the beep (or in the dispenser). Maybe next time I'll do that. "

And I also have this recipe in the instructions for HP, where it is indicated that the marmalade, cut into pieces, should be added after the signal. I take the usual "lemon wedges", the only marmalade that I love since childhood. It is in sugar, so the sugar specified in the recipe is sufficient. The bread turns out to be light, sweet and melted pieces of marmalade turn into sweet liquid islands. The marmalade will not melt completely.
And children and their friends like bread.

The recipe is really interesting, only after baking and cooling, like many, the bread turned out to be dull and airy. The bookmark was exactly according to the recipe and was weighed on an electronic scale. As already mentioned this bread - neither here nor there, the zest for me personally gave the bitterness to the bread. Removed from bookmarks.