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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)