Tuesday, May 20, 2008

The GFCF Recipe Experience: Orange Poppyseed Bread with Orange Syrup

As I mentioned before, I love our bread machine, and I consider it an essential item in our kitchen. I mean, how easy is it to dump the ingredients in, set it to the appropriate cycle, and walk away for a couple of hours while the machine mixes and then bakes everything for you?

Shortly after buying our machine, we bought a cookbook by Beth Hensberger titled The Bread Lover's Bread Machine Cookbook. This book covers the basics about using a bread machine, and has over 300 recipes, including yeast breads, quick breads, jams, and even ketchup! There are even ten or so gluten free bread recipes included in the book. But they are all yeast breads, which will not work in our currently yeast-free household. So we focus mostly on the yeast free quick bread section.

I previously posted one bread machine recipe from this book a while back- for our banana bread. This is the second, a delightfully moist breakfast bread full of orange flavor with the poppy seeds added for texture. Note that this loaf must sit at least 8 hours before eating, so it's best to make this the night before and let it rest until breakfast.

Come see how it looks:


3 tbsp poppyseeds
1/2 cup cf milk (we used soy here)
2 large eggs
1/3 cup vegetable oil
1 cup sugar

1 1/2 cups gf all-purpose flour
2 tsp. baking powder
grated zest of 2 oranges
1/2 tsp. salt

Combine poppyseeds and cf milk in a bowl. Cover with plastic wrap and refrigerate for 1 hour.

Place ingredients into the bread machine in the order listed above (typically, liquid ingredients go into the machine before dry ingredients).

Program your machine for the quick bread cycle, and press Start. Your batter should be thick and smooth (ours was a little runny, so a little more flour may be needed).

While the bread is cooking, make the orange syrup. Combine 1/4 cup orange juice with 1/4 cup sugar in a saucepan, and heat over low heat until the sugar just dissolves. Set aside and keep warm.

When the bread is done, remove the pan from the machine. Pierce the hot loaf about 10 times with a skewer all the way to the bottom, and pour the orange syrup over the loaf. Let cool 30 minutes in the pan.

After 30 minutes, remove from the pan and wrap tightly in plastic wrap. Let the loaf sit for at least 8 hours before serving.

1 comment:

Carrie said...

oh man, you beat me to it!! I was going to do a lemon poppyseed bread soon! I love your idea of using orange syrup!! Sounds really delicious!

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