If you are looking for a sweet, soft and fluffy bread, try this lovely Sweet Orange Swirl Bread. This is another wonderful recipe from Judith Fertig's book, "The Artisan Bread Machine". Very easy to make, especially if you have the handy-dandy bread machine! The dough is mixed in the bread machine right up to the first rising, then the dough is taken out to be shaped and rise in the baking pan.
- The ingredients are mixed in the bread machine, and let the machine do its work right up to the first rising. The dough is enriched with eggs and butter. Remove the dough from the bread machine when done, and place on a lightly floured working surface. It is soft but not sticky, and very easy to work with. The feel and texture of the dough is similar to that of a brioche. Punch down gently and roll it out to the size of 9x12-inch, the shorter length facing you.
- The filling is made by mixing some softened butter, orange zest, sugar and salt. Spread the filling on the rolled dough, leaving a 1-inch border all around. Roll it up, pinch the seam and ends to close.
- Place the dough, seam side down on the prepared pan. Cover with a greased cling wrap and leave to rise for 30 minutes.
- It has risen significantly well at the end of 30 minutes.
The only changes I've made was to reduce the sugar for the dough to 1/3 cup, it turns out just right, with a hint of sweetness without being overly sweet. If you prefer your sweet bread to be sweeter, use the full amount as indicated in the recipe. Also, I have used only 2 tbsp sugar for the filling, and it was just right too. I have used bread flour instead of all-purpose flour.
Good enough to eat it on its own, it does not need any jam or butter, already tasty on its own. And great with either a cup of warm coffee or tea! I had it with coffee for breakfast and another slice with a cup of warm tea in the late afternoon, when I took a moment to sit back and relax!
Can you see the texture of this bread. It really is so very soft, very fluffy and yummy with the orange filling! And the best thing is, it stays as soft and fluffy the very next day too!
Sweet Orange Swirl Bread
(adapted from "The Artisan Bread Machine", Judith Fertig)
Makes 1 loaf
1/2 cup granulated sugar (I use 1/3 cup)
3/4 tsp salt
2 large eggs, beaten
2/3 cup lukewarm buttermilk (I use mixture of homemade yoghurt + milk)
1/3 cup unsalted butter, softened
3-1/2 cups all-purpose flour (I use bread flour)
1-1/2 tsp instant or bread machine yeast
Orange Filling :
1/4 cup granulated sugar (I use 2 tbsp)
1 tbsp grated orange zest
1/8 tsp salt (omitted, as butter is salted)
1/4 cup unsalted butter, softened
Bread machine with a 2-lb (1kg) capacity
Grease a 9x5-inch metal loaf pan, or lined with parchment paper.
- Add sugar, salt, eggs, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yeast.
- Select the Dough cycle and press Start.
- Filling : In a bowl, using a fork, combine sugar, orange zest, salt and butter until smooth. Set aside.
- When the cycle is finished, transfer dough to a floured surface and punch down gently. Roll out into a 12-by-9-inch rectangle.
- Spread filling over dough, leaving a 1/2-inch perimeter. Starting with a short end, roll dough into a cylinder. Pinch the seam and ends closed.
- Place loaf, seam side down, in the prepared loaf pan. Cover with a clean towel and let rise in a warm, draft-free place for 30 minutes. Meanwhile, preheat oven to 350F (180C).
- Bake for about 40 minutes or until risen and lightly browned and an instant-read thermometer inserted in the center registers 190f (90C). Let cool in pan on a wire rack for 15 minutes, then transfer to the rack and let cool for 1 hour.
This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal .