Most of my life, I have used the “see one, do one, teach one” theory. Breads, however, did not ever fit into this category. It was more like: “see ten, do twenty, teach one.”

Activating the yeast is a challenge. What is warm? If you use a thermometer, it needs to be between 100-110 degrees Fahrenheit. If it is too hot, the yeast will be killed deader than a doornail and the result will be that your bread will be as flat as a flitter. Expired yeast can do the same, so make sure you are within your expiration. Now, I am not one that believes things expire on the exact date of expiration. But use your common sense.

Bread takes a little work but it is well worth the effort. Adding the flour incrementally is another art. You do not dump all the flour in at once. In stead you add a cup at a time. Watch for the signs of the dough pulling completely away from the sides. Such a sigh of relief when I see that!

For this recipe, use a 10-inch springform pan. I only had a 9 inch so it is all scrunched up and takes additional baking time because it is thick. As you can see, it is rising out of the pan.

Because I used a 9 inch pan, I ended up putting in back in the oven with an aluminum foil tent over the top to continue baking in the middle. But that worked.

You want to plan when to bake this bread because it is so beautiful and delicious when it is hot. But you can also slice and heat up in the oven later. I personally do not like bread heated in the microwave but that’s a personal preference.

I hope you try bread making again and again. Never give up. Never say die. It will happen if you practice.

Yield: 12 slices

ORANGE BREAKFAST BREAD

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Orange flavored yeast bread with sweet orange icing

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

BREAD

• 1 package yeast 
• 1/4 cup warm water
• 1/2 cup warm milk
• 1/2 cup orange juice, room temperature
• 3/4 cup sugar
• 1/2 cup ricotta cheese, room temperature
• zest of 1 orange
• 1/2 teaspoon salt
• 1 large egg, well beaten, room temperature
• 4-4 1/2 cups flour

GLAZE

• 1 egg, lightly beaten

ICING

• 1 cup confectioners sugar
• 2 tablespoons orange juice

Instructions

BREAD

Read notes before proceeding.

Empty the contents of the yeast into the bottom of the mixing bowl. Pour the warm water over the yeast and let it stand 5 minutes.

Grease large glass bowl and set aside.

Add the warm milk, orange juice, sugar, ricotta cheese, zest, salt, and egg into the mixture. With the paddle attachment, turn the mixer on low and add 3 cups of flour, one cup at a time and allow the flour to be combined before adding each additional cup of flour.

The dough will still be sticky so add 1 cup, pouring only 1/2 cup at a time and mixing until combined. If the dough is still wet and sticky, you may add another 1/2 cup.

If you have a dough hook, you could change and mix for about 5 more minutes OR you can turn out onto a floured surface and knead for about 5 minutes.

Place dough in the greased bowl. Cover with cloth. Set in a warm place and let it rise about 1 - 2 hours.

Grease a 10-inch springform pan.

Punch down dough. Flip onto a floured surface and knead for about 2 minutes.

Divide the dough into three equal parts. Roll each into a rope about 20 inches long. Braid the three pieces.

Place in the springform pan tucking the ends together.

Cover with a clean cloth and allow to rise about 30 minutes. (in a warm place.)

Preheat oven 425 degrees.

Brush the dough with the beaten egg. (GLAZE)

Bake about 30 minutes. The top will be golden brown. Check the middle with a skewer. If any wet dough appears on a skewer, cover the top with foil and continue to bake another 5-10 minutes.

ICING

In a small bowl, stir together the juice and sugar. Spread over the warm bread. Remove from springform pan and serve.

Notes

• About an hour before baking, measure and set out orange juice and ricotta cheese. Also set out 2 large eggs. These need to be at room temperature.
• Warm means lukewarm or between 100-110 degrees F .
• Some ovens have proof setting just for breads. I usually just turn my oven on 350 and set my bowl near the oven, never on top of the oven.
• This needs a 10-inch springform pan. If you use a 9-inch pan, it definitely may need some additional baking with the foil on top as indicated in the directions.
• Bread is a tricky thing, Add the flour as directed. After you knead the bread and the first 3-4 cups have been added, watch as the bread pulls away from the sides of the bowl. This is your sign to knead.

“Don’t give up before the miracle happens.”

– Fannie Flagg