This quick and easy-to-make Raisin Orange Bread is so delicious, freshly grated orange peel joins classic raisins to flavour bread.
It is lightly sweetened, rather unique and tasty. Best-Ever Sweet Raisin-Orange Bread.
Please follow Fast2eat on your preferred Social Media
Instagram, Facebook and Pinterest
Thank you so much for commenting, reading, supporting, and sharing.
Ingredients
- 1 cup Water - (26-32°C/80-90°F)
- 1/4 cup Butter - room temperature or Margarine
- 1 Egg - lightly beaten
- 1 1/2 tsp Vanilla extract
- 1 1/4 tsp Almond extract
- 3 3/4 cups Bread flour
- 3 tbsp Dry milk powder
- 3/4 cup Raisin - (or Substitute for Craisins - sweetened dried cranberries or any diced dried fruit)
- 1 tbsp Orange zest - Shredded
- 1/2 cup Sugar
- 1 tsp Salt
- 2 tsp Active dry yeast
Instacart is available in the US only at the moment.
Instructions
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If you are using the delay timer, add walnuts and raisins after the flour.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select the “Sweet” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and Press the Start button.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil, like eggs or milk. More information at: "Using the Delay Timer".
- After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan. KEEP it locked in the machine while removing the flour from the sides.
- Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal (about 6-10 minutes after starting) during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan. KEEP it locked in the machine.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- When it is ready, open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer.
Notes
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
Also check:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
Equipments - Click to Buy Now
Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”
How do you get a quick and nutritious meal on the table at the end of a busy day?
I love creating fast and healthy meals that can make a huge difference.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
never be short of a cake again.
Read bread-making further information in my book
Try Bread machine recipes from my Cookbook
130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.
Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”
Hungry for more? A new post and recipe every Friday!
Please follow Fast2eat on your preferred Social Media
Instagram, Facebook and Pinterest
Did you make this recipe?
Once you make my recipes, I would love to see your creations, so please let me know!
Leave a comment below,
tag @fast2eatca on Instagram, and
@fast2eat on Facebook
with the hashtag #fast2eat so we can see all the deliciousness!
How about:
- Saving, uploading and keeping track of your favourite recipes.
- Planning your weekly meals.
- Preparing the perfect menu for a Birthday Party, a full course dinner, or Christmas…
And then generate a shopping list for them.
You can personalize and create as many recipe collections as you want.
It is Totally Free for Fast2eat Followers
Not registered yet? Register now!
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post.
If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe, please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thank you so much for commenting, reading, supporting, and sharing.
Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.
Get in Touch!
I look forward to hearing from you in the comments.
