Orange spice loaf

12 Servings

Ingredients

Quantity Ingredient
⅛ cup Egg substitute
⅞ cup Water
1 teaspoon Salt
1½ teaspoon Canola oil
¼ teaspoon Orange extract
⅓ cup Oat flour
2⅔ cup Bread flour
2 tablespoons Nonfat dry milk
⅛ teaspoon Grated nutmeg
¼ teaspoon Ground cloves
1 teaspoon Ground ginger
1¼ teaspoon Cinnamon
3 tablespoons Sugar
¼ teaspoon Grated orange peel (up to 1/2)
1 teaspoon Yeast

Directions

Here's a lovely loaf of bread for breakfast or for tea. Delicious for Shabbat morning with cream cheese or yogurt cheese sweetened with honey or apricot preserves. I unvented this last night and it's yummy.

Place ingredients into bread machine in the order that your bread machine requires. From-scratch bakers know how to play around with this. Bake on rapid cycle with light crust.

You could gild the lily with this one by drizzling a glaze made from heating apricot preserves on top of the warm bread.

Recipe by: Ruth G. Posted to JEWISH-FOOD digest V97 #241 by Ruth & Shel <fritzl@...> on Aug 28, 1997

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