Orange sage bread is a lovely, light bread that can be toasted and served with orange marmalade for breakfast or it can be sliced and served with fresh fruit and cheese for an outdoor lunch. This recipe is easy enough for beginners to make and is a simple joy for more experienced bread bakers. The ground sage and touch of orange gives the bread a sophisticated flavor that everyone can enjoy. This recipe for orange sage bread makes one loaf.
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 tbsp vegetable oil
- 2 tsp orange rind (grated)
- 2 tsp sugar
- 2-1/2 tsp active dry yeast
- 1 tsp sage (finely ground)
- 1 tsp salt
- 3 cups bread flour, about
- In large bowl, add the orange juice, water, oil, rind, sugar, yeast, sage, and salt. Mix until yeast and sugar are dissolved.
- Mix in enough flour, a half cup at a time, to form a soft dough.
- Turn dough out onto floured board and knead it for about 5 minutes, adding more flour, a tablespoon at a time, if needed.
- Put dough into greased bowl. Flip dough over in bowl so that the top of the dough is also lightly greased.
- Cover the dough and let rise in warm place for 1 hour or until double in bulk.
- Punch down dough and turn it out onto a lightly floured board.
- Quickly knead the dough for about 2 minutes to get the air bubbles out.
- Shape dough into a loaf and put dough into a greased, 9 x 5 x 2.5 inch loaf pan.
- Cover it and let rise for 30 minutes or until doubled.
- Bake at 375 degrees F for 45 minutes or until golden brown.
Learn how to make braided rolls with these pictured instructions.
Learn how to make swirl rolls with these pictured instructions.
Lemon and orange zest can be gathered ahead of time. Make sure to only grate off the colored part of the peel. The white part, the pith, will make the bread bitter.
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.