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Orange Bread
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Wed Jun 04, 2008 11:41 am    Post subject: Reply with quote

coolcookie wrote:
kwf, my bread just came out of the oven, but sadly it wasn't half as good as yours. So disappointed.

I am going to try it again and hopefully better luck next time round.

Cheers!


coolcookie, maybe you can let us know what's wrong and see if we can help identify the problem?
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coolcookie
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Joined: 15 Apr 2008
Posts: 120
Location: Singapore

PostPosted: Wed Jun 04, 2008 2:06 pm    Post subject: Reply with quote

Hi kwf, Thanks for helping out.

I followed everything in the recipe except omitting half an egg. I made this with hand, no breadmaker.

The results:

During kneading, the dough was dry and not as malleable as other type (I have done cream cheese bread and sugar roll). To counter that I oiled my hand more frequently with grapeseed oil during kneading.

While kneading, the orange zest kept falling off the dough... you can see how dry the dough it is.

After proofing the 1st time, I do not smell any orange or aroma of bread.

After punching down, I kept the dough in the fridge. It did not proof. I took out and left at room temp for ~4 hours, then it proofed.

It went into the oven after the 2nd proofing... while baking until it was done, no aroma. And the texture is ok but not a fluffy as I thought your was.

I am going to run thru all the ingredients again tonight to see what's wrong. First suspect is that the orange juice was not warm enough when it was added to the flour mixture. But I am going to test that out...

Any comments from you will be greatly appreciated.

Thanks.
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Wed Jun 04, 2008 3:05 pm    Post subject: Reply with quote

Hmm...sounds like the dough is really too dry. Could you have misread any of the ingredient amount?

If you've ommited the egg, it could be due to that. Don't underestimate half an egg, it can add substantial amount of liquid into your dough. If you wish to omit the egg, you must increase the other liquid ingredients in the recipe. To replace the egg, I suggest having additional 20-25ml of juice, but add that in gradually until you find the dough to be workable, then stop.

The orange juice need not be warm. I always take my oranges out from the fridge, squeeze out the juice and use it.

Hope your next one will turn out better.
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Wed Jun 04, 2008 5:01 pm    Post subject: Reply with quote

Thanks kwf for sharing. You may have rightly pointed out!!! Very Happy I will try again with additional liquid!

CHEERIO!
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Thu Dec 18, 2008 5:26 pm    Post subject: Reply with quote

Anyone knows if I can replace orange juice with lemon juice? I've got loads of lemon at home and am trying to clear them off.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Thu Feb 12, 2009 4:24 pm    Post subject: Reply with quote

kwf,
I made this again. This time round, I used the whole orange (using luvzbaking's method) and it yields a very fragrant bread! loving u Added 1/2 tsp more milk powder and the bread is really very soft, even on the next day.
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CDL
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Joined: 16 Mar 2008
Posts: 25
Location: Singapore

PostPosted: Tue May 19, 2009 6:22 pm    Post subject: Reply with quote

Tried this recipe last week and it earned very good reviews by all at home. The smell and taste of the orange is just right. I used freshly squeezed orange juice. I bought more oranges today to bake this bread again and am going to try sour oranges for a change.

Going into my list of "no-fail" recipes.
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estherholy
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Joined: 22 Oct 2009
Posts: 6
Location: Singapore

PostPosted: Wed Oct 28, 2009 3:46 pm    Post subject: Reply with quote

Hi kwf,

I tried your recipe and it was great, all my family members love it and finished all in one go, didn't manage to keep for breastfast. Thks
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yitfen
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Joined: 12 Nov 2009
Posts: 4

PostPosted: Tue Jan 12, 2010 11:51 am    Post subject: Reply with quote

hi...made this yesterday nice. Bread is nice...thanks for the recipe...the whole house was full of the orange aroma...ahhh... Cheeky grin
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henny
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Joined: 19 Aug 2007
Posts: 17

PostPosted: Wed Jan 27, 2010 2:47 pm    Post subject: Reply with quote

If I'm using the mixer for kneading, roughly how long does it take before it's ready for proofing?

Thanks Very Happy
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chinadoll
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Joined: 29 Dec 2006
Posts: 196
Location: selangor, malaysia

PostPosted: Thu Jan 28, 2010 10:07 pm    Post subject: Reply with quote

You do the window pane test or when the dough is no longer sticking to the side of the mixer and circling round the dough hook.
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henny
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Joined: 19 Aug 2007
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PostPosted: Fri Jan 29, 2010 12:03 pm    Post subject: Reply with quote

chinadoll wrote:
You do the window pane test or when the dough is no longer sticking to the side of the mixer and circling round the dough hook.


Hi Chinadoll

Thanks for your reply.

I tried to do the window pane test when the dough is no longer sticking to the side of the mixer and circling round the dough hook. But the dough didn't pass the test see stars
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chinadoll
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Joined: 29 Dec 2006
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PostPosted: Sat Jan 30, 2010 1:04 am    Post subject: Reply with quote

if do not pass the test, then knead another 2-3 minutes and test again until you get it grin I know its not easy but you will succeed eventually. Good luck!
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henny
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Joined: 19 Aug 2007
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PostPosted: Sun Jan 31, 2010 2:16 pm    Post subject: Reply with quote

chinadoll wrote:
if do not pass the test, then knead another 2-3 minutes and test again until you get it grin I know its not easy but you will succeed eventually. Good luck!


Hi Chinadoll

Thanks alot for your advice and encouragement!

I'll keep on trying... cheers
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