ORANGE BREAD

 

Ingredients:

• 7 cups sifted whole wheat pastry flour, or other flour,
• 2 tablespoons vinegar,
• 2 teaspoons baking soda,
• 3 tablespoons Splenda,
• 1 tablespoon salt,
• 1 can light dairy free Creamer if pareve, or condensed milk or condensed milk if dairy,
• 1 cup water,
• 1/2 cup light orange juice or orange juice,
• 3 tablespoons vegetable shortening or pareve margarine if pareve/vegan, or ghee if dairy,
• 1 tablespoon grated orange rind,
• 2 teaspoons grated lemon rind,
• Pareve Egg Wash: 1 egg, whisked; or Dairy Egg Wash: 1 Egg Yolk and 1 teaspoon milk, whisked; Vegan Egg Wash: Egg Replacer equivalent of 1 egg (I e. Try "Red Mill Gluten Free Egg Replacer") with 1 teaspoon almond milk,

Directions:

1. In a large bowl or large bowl of an electric mixer, combine: 3 cups of flour, baking soda, vinegar, Splenda, and salt.
2. In a medium saucepan, individually add 2 tablespoon of vinegar cascading into 2  teaspoons of baking soda, until each cascade reaches the bottom of the bowl.
3. In the same medium saucepan, combine dairy free creamer, water, orange juice, vegetable shortening, and rind.  When lukewarm, add the wet ingredients to the dry ingredients in the large bowl.
4. Beat, in a bowl of an electric mixer, at a low speed for 30 seconds. Beat at a high speed for 3 minutes, add remaining 4 cups if flour, and mix into a stiff dough.
5. On a lightly floured board, knead dough, cover each dough part with oil in a bowl,  and spilt into 2 equal parts. Shape each half into a loaf, and place in a 9x5x3 Loaf Pan. Brush tops of loaves with egg wash.
6. Bake at 400 degreed Fahrenheit for 30 minutes or until done.  Remove from oven, remove loaves from pans, and let cool.