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Orange-Raisin Toasting Bread Recipe

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"This tasty no-knead bread is so easy, it almost makes itself," chuckles Virginia Doyle of Pinedale, Wyoming. "With raisins and a hint of orange flavor, It's wonderful toasted for breakfast or anytime of the day with tea. I like to keep some on hand to share when friends stop by our ranch."
TOTAL TIME: Prep: 15 min. + rising Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 3 cups all-purpose flour, divided
  • 2 teaspoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1-1/4 cups orange juice
  • 1/4 cup butter, cubed
  • 1 teaspoon grated orange peel
  • 1/2 cup raisins
  • Cornmeal

Nutritional Facts

One slice equals 183 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 240 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt and baking powder. In a saucepan, heat orange juice and butter to 120°-130°. Add to dry ingredients; beat on low speed for 30 seconds. Beat on high for 3 minutes. Add orange peel. Stir in remaining flour (batter will be thick). Stir in raisins (do not knead).
  2. Coat an 8-in. x 4-in. loaf pan with cooking spray and sprinkle with cornmeal; spoon batter into pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Orange-Raisin Toasting Bread in Light & Tasty April/May 2001, p45

Nutritional Facts

One slice equals 183 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 240 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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