Orange Raisin Brunch Bread

 Wow!  This bread recipe from the "Better Homes and Gardens Best Comfort Food" is a keeper.  It is easy to make, an easy dough to handle, and it simply tastes delicious.  It really didn’t need anything but a little “real” butter on the fresh slices.  It’s just as good toasted.

Next time I make it, I plan to simply braid a plain loaf for easier slicing, (although the round loaf is very eye-catching) and I probably will double the recipe to share.  I will use just ½ cup of golden raisins, ¾ cup was hard to incorporate.  

The directions for mixing are mine, using Instant or rapid rise yeast and a mixer.   If you use active dry yeast, rising times will double.

My husband says he expects reruns on this recipe and that's no problem, because I loved it too.                  

                        Orange Raisin Brunch Bread

  3 ¼      Cups  Flour, All-purpose -- 14.5 ounces

  2          Teaspoons  Instant Yeast

     ½      Cup  Butter

     ¼      Cup  Whole Milk

     ¼      Cup  Water

  2         Tablespoons  Sugar

     ½     Teaspoon  Salt

  2         Large  Eggs

  1         Tablespoon  Orange Peel -- finely shredded (I used the peel from one orange)

     ¾     Cup  Golden Raisins -- (I would cut this to ½ cup)

In mixer bowl, combine 1 1/2 cups flour and yeast, sugar, salt.  Heat together the milk, water and butter to 120-125°, and butter almost melts.

Add butter mixture, eggs and orange peel to flour mixture.  Beat with paddle attachment until combined.  Beat on high speed for 3 minutes.  Add as much of the remaining flour as you can, and the raisins.  Knead on setting 2 with a dough hook for 3 minutes or by hand.

Let dough rest, covered, in warm place for 10 minutes.

Punch down dough.  Divide into 3 portions (about 10 3/4 ounces each).  Shape each portion into a 26" long rope.  Lay ropes side by side one inch apart; braid.  Pinch together end of braid.  Transfer braid to a large greased baking sheet (I used parchment).  Shape braid into a ring, pinch both ends together.  Cover and let rise 20 minutes (dough will rise slightly).

Meanwhile, preheat oven to 350°.  Lightly brush braid with milk.   Place an ovenproof jelly jar or glass measuring cup in center of ring to preserve its shape.  Bake for 25-30 minutes until golden and bread sounds hollow when lightly tapped.  (190° or more)

Remove from oven; cool on rack.  Place on platter, cut in slices.  Serve with a jar of apricot jam (or honey) in the center.

2011 Cost:  $2.32 per loaf