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Orange-Raisin Toasting Bread

By: Dawn Doyle  
"'This tasty no-knead bread is so easy, it almost makes itself,' chuckles Virginia Doyle of Pinedale, Wyoming. 'With raisins and a hint of orange flavor, It's wonderful toasted for breakfast or anytime of the day with tea. I like to keep some on hand to share when friends stop by our ranch.'"

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 9 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 cups all-purpose flour, divided
  • 2 teaspoons sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 1/4 cups orange juice
  • 1/4 cup butter or stick margarine
  • 1 teaspoon grated orange peel
  • 1/2 cup raisins
  • Cornmeal

Directions

  1. In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and baking powder. In a saucepan, heat orange juice and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
  2. Coat an 8-in. x 4-in. x 2-in. loaf pan with nonstick cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35-40 minutes or until golden brown. Remove form pan to a wire rack.

Footnotes

  • Nutritional Analysis: One slice equals 183 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 240 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by helanamom 
something is not right at all. Liquid is missing. There's no way you'd have to "spoon" the... MORE

 
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