Heat 2 cups milk with 2 oz. butter and cool.
Dissolve 1 Tablespoon instant dry yeast in 1/4 cup water for 10 minutes and set aside.
To cooled milk mixture, add:
1/2 cup sugar
1/2 Tablespoons. salt
1 Tablespoon. orange rind
3/4 cup orange juice
1/2 cup flour
1 beaten egg
the dissolved yeast in water
Add 2 cups bread flour and knead 5-6 minutes by hand or in mixer with dough hook.
Add additional flour as needed to produce a smooth and elastic dough.
Diivide dough in half for two loaves.
Place each dough into a well greased bowl, turning dough over to grease all around.
Cover with cloth and let rise in warm place until doubled in bulk.
Punch down dough and shape into loaves, tucking the ends under, and pinching the bottom.
Let rise in two greased pans until doubled in bulk.
Bake at 350 for 30 min.
VARIATIONS: Orange Cinnamon Walnut Bread: roll dough out flat with a rolling pin and sprinkle with cinnamon sugar and finely chopped nuts and/or raisins as desired. Roll tight in jellyroll fashion and tuck ends in and place in bread pan.
Orange Pecan Sticky Rolls: Make a honey pan glaze and spread it in the bottom of a large pan or a couple of cake pans, adding nuts if desired. Follow above variation for cinnamon walnut bread and roll both sets of dough into long logs and slice them into eighths. Arrange them in the dish, swirl side facing up. Let rise until almost doubled and bake at 375 for 20 minutes or until done.
HONEY GLAZE Cream together 1 cup brown sugar, a stick butter, 1/4 cup honey, 1/4 cup corn syrup and enough water to make it spread easily.