Orange Bread

Picture this- it’s cold winter morning, sort of a lazy day. You pull out a glorious, aromatic orange bread for breakfast. And while you are reaping heaps of praises for it,  you silently smile as only you know that its a no-knead,  ‘no-muscle-power-spent’ kind of breezy bread . Something like dump all the ingredients, give a good mix, shut it  and forget it. I had baked something no bake earlier with oranges in these no knead sunshine rolls, which is a hit everytime at home.

No knead bread became more popular due to the effortless way of getting a soft crumb and a chewy crust. No knead breads have become a regular affair in my house now, I experiment with different flavours and flours. not adhering strictly to the recipe, throwing in spoonful of this and cupful of that. 


  • All purpose flour – 1 ¼ cup
  • Whole wheat flour 1 ¼ cup
  • Orange juice –  ½ cup
  • Water/Milk –  ¾ cup
  • Instant yeast ¼ teaspoon
  • Refined oil/ melted butter- 1 tablespoon + additional for coating the dough and pan.
  • Salt – 1 teaspoon
  • Sugar- 2-3 tablespoons depending on preference for sweetness
  • Optional – nuts/ raisins/ candied peel/ tooty fruity


  • In a large container mix in Orange juice, instant yeast, salt, sugar, oil.

(For any information on how to use yeast please refer here and here)

  • Gradually whisk in water / milk, adding little by little. If using milk, see to it that it is at room temperature, not warm or hot, as it may curdle when mixed with juice.
  • Add half of the flour mixture, mix well into the liquid mixture with a wooden spoon.
  • Add the remaining flour , using hands to incorporate it completely into it, to form a slightly wet dough.
  • Coat the dough ball with oil liberally , cover the vessel tightly with 2-3 layers of cling film.
  • Keep the vessel on your kitchen platform for 8-10 hours or overnight till it doubles. If the weather is warm, you can refrigerate the dough  for a slow overnight rise.
  • After the dough doubles, ( roughly calibrate the container using scale), punch out the air , shape it into a rectangle, place it inside a greased loaf tin and cover with a damp cloth for second rise, in a warmer place.
  • It may take around 30-50 minutes depending upon the warmth of the place.
  • Meanwhile pre heat the  oven to 180 degrees, coat the top of dough with oil/ butter, bake for 30-35 minutes.
  • After the loaf cools completely slice it to reveal a soft flavorful zesty orange bread.

Flavoured with orange zest, mildly sweet, slathered with some Orange jam, with a hot cup of tea, isn’t it a bliss!!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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