Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
16 servings (serving size: 1 slice)

How to Make It

Step 1

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.

Step 2

Place 2 cups all-purpose flour and next 5 ingredients (all-purpose flour through salt) in a food processor; pulse 4 times. Add margarine; process 10 seconds. With processor on, slowly add yeast mixture and 2/3 cup water through food chute; process until combined. With processor on, add 2 tablespoons all-purpose flour through food chute, 1 tablespoon at a time, until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.

Step 3

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide into 3 equal portions. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 12-inch rope. Place 3 ropes lengthwise on a large baking sheet; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Place in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

Step 4

Preheat oven to 375°.

Step 5

Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

Ratings & Reviews

StinaMcB's Review

csaunders80
September 07, 2009
Holy Yum! This bread is delish! I made it yesterday to spice up my lunch, and with peanut butter and jam, it's like sitting in grandma's kitchen. I made it without using a food processor or the orange peel, and it still is the best bread I've made yet!

csaunders80's Review

StinaMcB
February 06, 2009
This was my first time to make bread and it was so easy. This is the yummiest bread ever. I followed the recipe exactly and I ate almost the whole loaf by myself. I guess it's not light if you eat a whole loaf.