1/2 oz yeast
2 tablespoons tepid water
1 teaspoon sugar
2 oz butter or substitute
1 teaspoon salt
3 tablespoons golden syrup
1 oz brown sugar
3 oz rolled oats
1/4 pint boiling water
8 oz flour
crystallised orange slices
Cream yeast and sugar, bind with tepid water in bowl. Set in a warm place until bubbly. Combine butter, salt, syrup, brown sugar , oats and grated orange rind in a large bowl.
Add boiling water and orange juice, made up to 1/4 pint with cold water.
Add yeast mixture and blend.
Add flour gradually and mix to soft dough. Knead dough on floured board until smooth.
Place in a greased bowl and brush with melted butter.
Cover and let rise in warm place until double in bulk. About an hour.
Shape dough into a loaf and place in a greased loaf tin.
Let rise again until double in bulk. Sprinkle on a few oats and bake in a hot oven for 15 minutes, reduce temperature to moderate and bake 30 minutes longer or until cooked.
Remove from tin and cool, decorate with crystallied orange slices.
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