Nutritional Info
- Amount Per Serving
- Calories: 151.1
- Total Fat: 4.3 g
- Cholesterol: 19.0 mg
- Sodium: 127.0 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 0.6 g
- Protein: 2.8 g
View full nutritional breakdown of Orange Bubble Bread calories by ingredient
Orange Bubble Bread
This is a SparkPeople.com Recipe (what's this)
Introduction
Reminiscent of sweet orange rolls. Reminiscent of sweet orange rolls.Ingredients
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1 cup 2% reduced-fat milk1/4 cup butter1/4 cup granulated sugar1/4 cup water1 teaspoon salt4 cups bread flour2 1/2 teaspoons bread-machine yeast1 large egg, lightly beaten1/2 cup granulated sugar2 tablespoons grated orange rind1/4 cup butter, meltedCooking spray1/2 cup powdered sugar1 tablespoon orange juice
Directions
Combine first 5 ingredients in a 2-cup glass measure. Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.
Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.
Yield: 2 dozen (serving size: 1 roll)
Learn techniques for achieving bakery-quality results at home. Visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.
Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.
Yield: 2 dozen (serving size: 1 roll)
Learn techniques for achieving bakery-quality results at home. Visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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