Wednesday, April 23, 2008
I hadn't made any yeasted breads in a while. When I was looking through The Old Farmer's Almanac Best Home Baking Book, this orange-raisin bread caught my eye. It's supposed to have an orange glaze on it, but I passed on that step, figuring that the glaze wouldn't hold up well in the toaster. The preparation of the dough is more akin to a quick bread than a yeasted bread, and the texture isn't quite as developed as a traditional yeasted bread. Nevertheless, the tender texture and sweet orange flavor make for a great loaf of bread--especially when toasted.