by Eva Felis on March 29, 2012
Everyone around here love this orangey sweet bread but I have to admit, for no reason I make this recipe only from time to time, mostly because I got buttermilk around that has to be used up. And this is exactly why I made it last weekend and since then I am suffering from a creative block. I got the recipe ready for you, all the pictures and can’t force myself for some more words. Of course there are all the good reasons I should mention why you should try this and what’s so good about it… So I thought we should get filled in by the one who knows best: the orangey sweet bread itself, further mentioned just as “OSB”. Read the interview:
me: How are you?
me: How would you describe yourself in three words?
OSB: Three words? Adventurous? Creative and loyal. Let’s say I would be the unloved child of snow white and dopey the dwarf. I am just kidding…
me: Tell us about yourself and about your strengths and weaknesses.
OSB: Well I think I am underrated by many people, they stop thinking about me after their breakfast. But I can do more than that. I can fulfill your sweetest dreams! I am very experienced in french toast, bread pudding or sweet panzanella. It concerns me that some guys want to limit me to their breakfast. Weaknesses are obviously, don’t put salami on me and I am not following the whole grain movement.
me: What is your dream car?
OSB: Like the vast majority: ice cream truck.
me: Tell me about your hobbies and interests, outside of work.
OSB: I tried some water sports, but I hate to get soaking wet and never found the right bikini. I am traveling well, did you ever tried to eat a cinnamon roll in your car? Frosting everywhere! I hate to gossip about my colleagues but I am the smart way. Oh and I am reading a lot.
me: What is the latest book you have read?
OSB: The baking oven manual, nerve-racking stuff.
me: What is the most embarrassing thing in your bedroom?
OSB: The question should be who… it’s the clover honey bear, he sticks to me like… glue. He has a crush on me and you have to admit we match perfectly, he gives me the orange peel effect, you know what I mean.
me: If you had only six months left to live, what would you do with the time?
OSB: That’s beyond my imagination. Sometimes they slice me up and freeze me for a couple of month. It’s like time traveling, I go to sleep in winter and wake up it’s suddenly spring. Always freaks me out, when they do that. Properly handled I can survive up to one week thanks to the good butter in me. You know the drill, keep me airtight and I am a joy for everyone after a warm up in the toaster.
me: Explain a time you went above and beyond your duty at a certain position.
OSB: When they forgot to freeze me in time and let me go stale… I toss myself (editor’s note: cubed orangey sweet bread) in melted butter, roast for some minutes in the oven and jump in a bowl of fruit salad. Who else would do that for you?
me: What is your favorite color?
OSB: Certainly not green, it clashes with my skin tone. It’s raspberry jam red.
me: If aliens landed in front of you and offered you any position on their planet, what would this be?
OSB: Sometimes I dream big: the secretary of food.
me: If you were a type of food, what type of food would you be?
OSB: I am dreaming about becoming a sweet lasagna, I am in training for this position.
me: What would I find in your refrigerator right now?
OSB: Iced latte.
me: Thank you for talking with me.
OSB: I can’t believe I left my cozy bread box for this crappy interview. By the way things are living in there, green and fluffy.
orangey sweet bread
You need a loaf pan approx. 23 cm / 9 x 5 inch. A stand mixer makes your life so much easier if you are handling yeast doughs but if you are a purist use your hand and add more flour that it won’t stick.
600 g / 21.4 oz. (about 5 cups) all purpose flour (unbleached)
100 g / 1/2 cup sugar
1 tsp salt
3 tsp active dry yeast
400 ml / 1 3/4 cups buttermilk
100 g / 7 tbsp melted and cooled unsalted butter
1 egg yolk
15 g / 2.5 tsp orange zest (approx. 1 orange)
1 tsp vanilla extract
Make sure all ingredients are at room temperature. Put everything in the mixing bowl of your stand mixer with a hook attachment and knead for 3 to 4 minutes but start slowly you don’t want the flour all over your kitchen. The dough should be sticky (at the bottom) but clears up the sides of the bowl, add more flour or buttermilk if necessary. Cover with plastic wrap or a clean kitchen towel and let rise for 45 minutes.
Prepare you loaf pan, grease or use parchment paper. Carefully punch down the dough and dump it into the loaf pan. Cover and let rise for further 30 minutes.
Preheat your oven to 175 C / 350 F and bake for 1 hour. Let cool for 5 minutes before you remove the bread from the pan, put on a rack and let cool completely before slicing.
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