Ingredients

1/4 C. water, lukewarm
2-1/2 C. all purpose flour, unsifted
1 tsp. salt
3 Tbsp. sugar, for yeast
3 Tbsp. margarine, melted
1 Tbsp. orange rind, finely grated
1 package instant active dry yeast
1 tsp. lemon rind, finely grated
2/3 C. orange juice, fresh, warmed
2 tsp. vegetable oil, room temperature

Cooking Instructions

Combine lukewarm water, sugar, and dry yeast in a large bowl, stirring until completely dissolved. Add warm orange juice and beat until well blended. Add 1 cup of the flour gradually, beating gently smooth. Cover bowl and set in a warm place until bubbly and light, 30 to 40 minutes. Add salt, margarine, and grated orange and lemon rinds; beat gently to mix. Stir in remaining flour gradually, mixing well. Turn onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Place in a large oiled bowl, turning dough around to coat all over. Cover bowl and place in a warm place until dough has doubled in size, about 1 to 2 hours. Punch dough down in several places. Knead on a board for 5 minutes. Shape into a loaf, and place in an oiled 8-1/2 by 4-1/2 by 2-1/2 inch loaf pan. Cover and let rise in a warm place, about 1 hour. Preheat oven to 375 degrees F. When bread has risen, bake 35 to 45 minutes. When done, remove bread from pan, and cook on wire rack.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)