Authentic home cooking from Taiwan, with US measurements. 
Easy First-Time Bread: Sugar-Free Orange Honey Bread
It's orange season, and besides savory orange dishes, making baked sweets is a must! This time, I used candied orange peel and honey to make a simple and delicious bread, perfect for breakfast or a snack. Especially when paired with orange juice or milk, the flavor is even richer! I'm sharing this recipe with everyone, so if you're interested, give it a try. For more recipes, visit: https://missyuan.cooking/orange-honey-bread/
Easy First-Time Bread: Sugar-Free Orange Honey Bread
It's orange season, and besides savory orange dishes, making baked sweets is a must! This time, I used candied orange peel and honey to make a simple and delicious bread, perfect for breakfast or a snack. Especially when paired with orange juice or milk, the flavor is even richer! I'm sharing this recipe with everyone, so if you're interested, give it a try. For more recipes, visit: https://missyuan.cooking/orange-honey-bread/
Open in Cookpad AppSteps
- 1
Let unsalted butter soften at room temperature.
- 2
Mix bread flour and yeast in a bowl until well combined.
- 3
Add egg, milk, and honey. Mix on low speed until combined, then increase speed until the dough is no longer sticky.
- 4
Add room temperature butter and mix on low speed until combined, then beat on high speed for 15-20 minutes until smooth and elastic, forming a thin film.
- 5
Mix in candied orange peel until evenly distributed, then shape the dough into a ball, cover with a damp cloth, and let rise for 50 minutes at room temperature (86°F).
- 6
Once the dough has doubled in size, press out the air and begin dividing.
- 7
Cut into 4 equal parts and let rest for 15 minutes. *After shaping the dough, remember to cover with plastic wrap to prevent drying.
- 8
1. Shape the rested dough into balls. 2. Let rise again for 30 minutes at room temperature (95°F).
- 9
Score the dough with a cross using a small knife.
- 10
Sprinkle some flour for decoration.
- 11
Bake in a preheated oven at 400°F for 13-15 minutes, then remove from the oven.
- 12
This recipe uses the 'direct fermentation method', so it's best to eat the bread soon after baking, as it may dry out the next day. However, if you use diatomaceous earth in the oven to reheat, the bread's texture can still be maintained very well.
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