不含香精色素，香软香橙面包，好吃又好闻（Orange Bread Recipe）

  

加入橙皮屑的香橙面包，橙味香浓，品尝起来不只对味觉，对嗅觉也是享受。鲜橙和山核桃以及果干的搭配十分合适，做好的面包，不必涂抹果酱或牛油，单独吃就让人爱不释手，享受其最原始的美味！

I love the intense orange flavor in this bread. It works so well with the pecans and dried mixed fruits. I need not to apply any spread on the slices and enjoying the bread in its most nature state.

用料：

温水70毫升

橙汁 80毫升

鸡蛋 1个

高筋面粉 375克

奶粉 2茶匙

红糖 20克

盐 1/2茶匙

牛油 25克

干酵母 1茶匙

橙皮屑 2茶匙（别带白色层，味苦）

果干 40克

山核桃 25克（切碎）

上色：

橙汁 2茶匙

细砂糖 2茶匙

Ingredients:
70ml warm water
80ml orange juice
1 egg
375g unbleached white bread flour
2 tsp milk powder 
20g brown sugar 
1/2 tsp salt
25g butter
1 tsp dried yeast
2 tsp orange zest
40g dried mixed fruits - blueberries, cranberries & wild berries 
25g pecan nuts, chopped

For glazing

2 tsp fresh orange juice

2 tsp caster sugar

步骤：

 

 

 

1. 温水中加入酵母，拌匀后放置15分钟。

2. 面粉与奶粉拌匀，加入橙汁、蛋液和步骤1酵母水，揉搓成面团。用揉面机反复揉捏约2分钟至面团表面光滑。加入糖和橙皮屑，揉搓1分钟至混合均匀。盖上，放温暖地方发酵半小时。

3. 加入牛油和盐，再次揉搓1分钟。揉搓过程中，加入果干和坚果。移至揉面垫，撒上少许粉，拍打揉搓捏捏捏，用擀面棍压平面团，卷起，结合处捏紧，做成面包型。小心移至面包模具里，盖上盖子，放温暖地方发酵约1小时半，或至模具9分满。

4. 预热烤箱190°C，烤45分钟。

5. 从模具中取出。

6. 把装饰用料的橙汁和糖，搅拌至糖溶解，烧成糖浆。抹在面包上，放凉后切片享用。

Steps:

1. Mix the dried yeast with warm water and stir till well dissolve. Let it rest for 15 minutes.
2. Mix the flour with milk powder, then mix orange juice, egg and yeast liquid into the flour to form a dough. Knead for 2 minutes using the kneading machine until the dough is smooth and elastic. Add sugar and orange zest, continue kneading for another minute. Cover it and leave to rise at a warm place for half an hour.

3. Add the butter and salt, knead again. Add zest, mixed dried fruits and nuts during the kneading cycle. Turn out on to a lightly floured surface and knock back (punch down). Knead again until smooth, flatten the dough using a rolling pin. Fold in half and seal the edges. Shape into a long loaf. Carefully transfer to a bread pan by turning the seam side down. Cover it and leave to rise for 1.5 hours or until 9/10 full of the pan.

4. Pre-heat the oven to 190°C. Bake for 45 minutes. 

5. Remove the bread from the pan and transfer to a wire rack.

6. Mix the orange juice and caster sugar in a small pan. Heat, stirring until 
the sugar dissolves, then boil until syrupy. Brush over the loaf. Leave to cool.

This recipe is adapted from the "Cranberry and Orange Bread" recipe from "The Bread and Bread Machine Bible", page 457. I substituted 40g of caster sugar with 20g of brown sugar. I also increased 1 tsp of milk powder to 2 tsp. The dried fruit in the recipe is dried cranberries, I mixed it with dried blueberries and dried wild berries. I followed my own steps of bread making, so I missed out the glazing step until the moment I am writing this blog post. Yeah, I will definitely glaze the bread next time to enhance it's appearance.