I picked this recipe because I was intrigued that it only uses 2 TBSP of butter and 1 egg, as opposed to the usual 1/4 cup butter/oil with 2 eggs. The bread turned out delicious, very moist and with a nice crisp top. Instead of 2 cups all-purpose flour, I used 1-1/2 cup all-purpose with 1/2 cup whole wheat flour, and I reduced the sugar to 3/4 cup. I used fresh squeezed orange juice from valencia oranges, and 1/2 TBSP of McCormick Valencia Orange Peel in place of the fresh grated orange peel. The bread tastes plenty orangey and not too sweet. Goes very well with tea. Great recipe!
Was this review helpful?
2 users found this review helpful
I picked this recipe because I was intrigued that it only uses 2 TBSP of butter and 1 egg, as...