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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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this recipe makes one 1 & 1/2 pound loaf. the recipe calls for using both your bread machine and your regular oven.... this is from Cooking Bread Ingredients:
1/2 cup lukewarm water (110 degrees f.) |
3/4 cup freshly squeezed orange juice (4 medium oranges) |
1 tablespoon extra-virgin olive oil |
1 tablespoon sugar |
1 teaspoon salt |
2 tablespoons dry milk |
2 tablespoons orange zest |
1 teaspoon anise seeds |
3 cups bread flour |
3 teaspoons instant active dry yeast |
note: zest the oranges before squeezing the juice out of them. |
Directions:
1. Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
2. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
4. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
5. Place on a baking pan dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
6. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
7. Makes 1 1/2-pound loaf.
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