Orange Poppy Seed Bread Machine Loaf

By The Canadian Living Test Kitchen

73 people added this to their Recipe Box

This recipe makes 1 loaf servings

Nutritional Info
Per serving, about:	-
cal	155155 cal
pro	4 g4g pro
total fat	3 g3g total fat
carb	28 g28g carb

Set the bread machine timer so that you will be greeted by a fresh loaf when you rise. Nibble a slice plain or with one of our spreads, above. You can also make this bread by hand.

Ingredients

1-1/4 cups water 1-1/4 1-1/4cups cupswater
2 tsp grated orange rind 2 2tsp tspgrated orange rind
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 tbsp butter , cubed2 2tbsp tbspbutter, cubed
1 tsp salt 1 1tsp tspsalt
3-1/4 cups all-purpose flour 3-1/4 3-1/4cups cupsall-purpose flour
1 tbsp poppy seeds 1 1tbsp tbsppoppy seeds
1/2 tsp ground cardamom , (optional)1/2 1/2tsp tspground cardamom or ground nutmeg, (optional)
3/4 3/4tsp tspquick-rising (instant) dry yeast or bread machine yeast

Preparation

Remove baking pan from large (1-1/2- to 2-lb/750 g to I kg) bread machine. Add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using). Sprinkle yeast over top, making sure it does not touch liquid.

According to manufacturer's instructions, choose basic or regular/light setting. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.

Additional information :

Variation
Hand Method: In saucepan, heat together water, orange rind, sugar and butter just until butter starts to me< set aside. In large bowl, stir together salt, 2 cups (500 mL) of the flour, poppy seeds, cardamom (if using) and 1-1/4 tsp (6 mL) quick-rising (instant) yeast. Using wooden spoon, stir in warm butter mixture until smooth. Stir in 1 cup (250 mL) more flour to make soft, smooth dough.

Turn out onto lightly floured surface. Knead for about 5 minutes or until smooth and elastic, adding up to 1/4 cup (50 mL) more flour if necessary. Transfer to greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

Punch down dough and turn out onto lightly floured surface. Using hands, shape into cylindrical loaf. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. Cover with tea towel and let rise until doubled in bulk, about 1 hour. Bake in 375°F (190°C) oven for 30 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Let cool on rack.