Best 4 Orange Peel Bread Recipes

ORANGE PEEL BREAD

Steps:

• Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SODA BREAD WITH DARK CHOCOLATE AND CANDIED ORANGE PEEL

Steps:

• Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in chocolate and orange peel. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated.
• Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
• Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

FENNEL SEED AND ORANGE PEEL BREAD

Steps:

• Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
• Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
• Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
• Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

ORANGE PEEL BREAD

Steps:

• Preheat oven to 350F and grease loaf pans very well.
• Sift dry ingredients together.
• Cream butter and sugar together until thoroughly mixed.
• Add egg and beat until fluffy.
• Add flour alternately with milk to the batter and beat until well-blended.
• Stir in orange peel and pour into prepared pans.
• Bake about 40 minutes or until bread tests done.