Sweet Bread with Orange Zest


Preparation info

  • Difficulty


  • Makes



Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

In our home, this light bread just seems to vanish off the table in no time, but in case you do have stale leftovers, it also makes the perfect base for bread and butter puddings. Alternatively fry slices of dry bread in a pan with a little butter to allow the sugar in the bread to caramelise. We love it!


  • 500 g (1 lb 2 oz) flour
  • 2 tsp dried yeast
  • 50 g ( oz) sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 275 ml ( fl oz) lukewarm milk
  • 50 g ( oz) butter, softened
  • Zest of ½ orange (organic)
  • About 50 g ( oz) raisins


  • Butter and flour for the loaf pan
  • Flour for dusting the work surface
  • Milk for brushing


Combine the flour, yeast, sugar and salt in a mixing bowl. Add the milk, butter and orange zest and knead everything for at least 8 minutes to make a smooth, pliable dough. Add the raisins, if using, and carefully fold them in. Cover the bowl with cling wrap and leave the dough to rise for about 2 hours.

Butter a loaf tin and dust with flour. Dust your benchtop with flour. Remove the dough from the bowl and shape it into a loaf. Transfer the dough to the loaf tin. Cover with cling wrap and leave to rise for another 45 minutes.

Make sure to preheat the oven in time to 220°C (425°F/Gas mark 7). Place a small bowl of water on the bottom of the oven. Cut the loaf diagonally with a sharp knife every 2 cm (¾ inch) and brush with a little milk.

Transfer the loaf tin to the oven. Remove the bowl of water after 10 minutes and reduce the temperature to 200°C (400°F/Gas mark 6). Move the tin to the lowest rack and continue to bake for about another 30 minutes. If the surface gets too dark after only half of the baking time, cover the loaf with aluminium foil. Remove the loaf tin from the oven. Carefully flip it over to remove the loaf from the tin and leave on a rack to cool.