Orange spice loaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Egg substitute |
| ⅞ | cup | Water |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Canola oil |
| ¼ | teaspoon | Orange extract |
| ⅓ | cup | Oat flour |
| 2⅔ | cup | Bread flour |
| 2 | tablespoons | Nonfat dry milk |
| ⅛ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Ground cloves |
| 1 | teaspoon | Ground ginger |
| 1¼ | teaspoon | Cinnamon |
| 3 | tablespoons | Sugar |
| ¼ | teaspoon | Grated orange peel (up to 1/2) |
| 1 | teaspoon | Yeast |
Directions
Here's a lovely loaf of bread for breakfast or for tea. Delicious for Shabbat morning with cream cheese or yogurt cheese sweetened with honey or apricot preserves. I unvented this last night and it's yummy.
Place ingredients into bread machine in the order that your bread machine requires. From-scratch bakers know how to play around with this. Bake on rapid cycle with light crust.
You could gild the lily with this one by drizzling a glaze made from heating apricot preserves on top of the warm bread.
Recipe by: Ruth G. Posted to JEWISH-FOOD digest V97 #241 by Ruth & Shel <fritzl@...> on Aug 28, 1997