What flavor enhancer would I be putting in my precious breads? I promise it is all natural and tastes wonderful when used in baking. Give up guessing? It is Orange Essential Oil!
Orange oil has many uses around the house including uses for cleaning and aromatherapy. However one of my favorite uses is a flavor enhancer in baked treats. I feel confident baking with small amounts of Young Living Oils because they are high quality therapeutic grade. And while Cranberry Orange Bread often conjures images of holiday gatherings I love to enjoy it year round. This bread is very lightly sweetened and full of flavor and makes a mean French toast!
Recipe for Cranberry Orange Bread (makes 3 loaves)
1 cup warm orange juice
1 cup warm water
5 tsp. Active dry yeast (I use this one)
6 Tbs. Organic sugar (this is what I use)
1 stick of butter (the best) OR
1/2 cup coconut oil (my favorite)
2 tsp salt (you can find it here)
1/2 cup dried cranberries (find it here)
15 drops orange essential oil (I only recommend this brand and you can buy it here)
6 1/4 cups organic white flour (this is a good one)
In a large bowl or stand mixer combine liquids, sugar, and yeast. Let stand 5 minutes to proof yeast. Add butter, salt, and orange oil and then flour. Mix to form shaggy dough and add cranberries. Knead on lightly floured surface or in mixer until dough is smooth and elastic. In stand mixer it takes about 5 minutes, by hand almost 10. Let rise in a lightly greased bowl until double in size, about 45 minutes to 1 hour. Divide into 3 loaves and let rise once again about 30-45 minutes. While waiting on second rise, preheat oven to 350 degrees. When bread has risen, bake in the oven for 40 minutes. Turn loaves out onto cooling rack and cool for at least 30-45 minutes before eating.
What is your favorite use for Orange oil? I’d love to know!
Do you have a sourdough starter ready to use but can’t find a simple recipe? Look no further. I have you covered!Last week I posted my how to make your starter and now we will use that starter to make delicious bread! Let’s get started.
Items You Will Need:
A large non-metal bowl preferably glass or ceramic (like this one)
Organic Flour (find some here)
Sea Salt ( like this one)
Your sourdough starter ( get my recipe here or purchase one here)
2 medium loaf pans (these are perfect)
Non-metal spoon (like these)
The first step in making most sourdough recipes is to use your starter to create what is commonly called the Sponge. Next to the starter, the Sponge will have the longest wait time, but is very critical to the process and benefits of sourdough.
You will Need:
1/4 c. Sourdough starter
1 c. Water
1 3/4c flour
- In a bowl, put starter and water and mix well to saturate starter.
- Add flour and mix very well.
- Then knead for a couple minutes on a lightly floured surface. The dough will be kind of heavy and slightly tacky. You can also put everything in a stand mixer with your dough hook and knead until you have a nice ball.
- Put in a lightly oiled bowl. Cover with a towel or plastic wrap.
- Let sit undisturbed for 12 hours. This maximizes the health benefits and really helps to develop the characteristic sourdough flavor. Don’t lessen the wait time!
The Sourdough Bread Recipe:
After all the waiting you are complaining there. This process is most like standard bread baking for those who have made homemade bread.
You will need:
4 1/2 c. Flour
1 3/4 c. Water
2 1/2 t. Sea Salt
Your Sourdough Sponge
- In stand mixer bowl (or large bowl), combine sponge and water. Saturate the sponge.
- Add salt and flour.
- Mix until you have a soft ball forming.
- Knead. If using a stand mixer, knead for about 2-3 minutes. Kneading helps activate the gluten to give you a beautiful rise and texture. If you don’t have a stand mixer, knead on a lightly floured surface for about 7-8 minutes. The dough should be soft, pliable, and just a little tacky.
- Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap and let rise until doubled. Depending on warmth of your kitchen and humidity, this can take anywhere from 1-3 hours.
- After the dough has risen, separate into 2 equal portions.
- Shape into loaves and place loaves into loaf pans that have been dusted with flour.
- Cover lightly with a towel and let rise until doubled. This usually takes 45-90 minutes.
- Finally, when loaves are risen, bake in a 400 degree oven for 35-40 minutes.
- Take bread out of loaf pans. Thump the bottom of the loaf (its done if it sounds hollow).
- Cool on a cooling rack for at least one hour. If you eat it fresh out often oven which you will tempted to do, it will taste very bland.
Congratulations! You have made sourdough bread! Other than some patience, it’s very simple and nutritious! Enjoy and let me know how yours turned out!
For more recipes, information, and ideas about sourdough check out these articles from my blogging friends:
Whole Wheat Sourdough Tortillas by Prairie Homestead
Tips for Using and Maintaining a Sourdough Starter by Our Heritage of Health
Another Sourdough Bread Recipe by Our Small Hours
Pumpkin Nut Sourdough Muffins by Reformation Acres
Sourdough Cinnamon Raisin English Muffins by Fancy Nonsense
Sourdough English Muffins by Life From the Ground Up
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