Gluten-free orange loaves
Small, cute orange loaves that taste great with jam, cocoa or chocolate.
Ingredients
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Starter
- 140 g water
- 100 g Bread mix white Liana
- 1 tbsp of yeast
Dough
- 170 g Bakery mix Liana
- 90 g Bread mix white Liana
- 75 g of butter
- 50 g cane sugar
- 50 g of milk
- 3 tbsp orange juice
- 2 eggs
Next we need
- grated peel from two chemically untreated oranges
- Liana rice flour for sprinkling the dough
- egg for brushing
- Mix the ingredients for the starter in a bowl, cover with foil and let it ferment for 12 hours at room temperature.
- Put the ingredients for the dough into the food processor, add the leavened starter and mix the dough. Cover with foil and leave to rise at room temperature for 4-5 hours. The dough will double in volume.
- Flour the worktop and knead the dough into a loaf. Divide into 6 parts and cut off 1/5 of the dough from each part (it will be used for the dough). We make a loaf from the rest of the dough and fold it with the seams down. We tear off a ball from the dough we set aside for decoration and make a roll from the rest. Cut into 2 parts and make a cross on the loaf. We place the ball at the place where the cross intersects. We will prepare all the loaves using this procedure.
- Place on a tray lined with baking paper, cover with foil and leave to rise for another 2 hours. Brush with beaten egg before baking.
- Place a small tray in the bottom of the oven and heat it to 240°C. Place the tray with the loaves and pour 250 ml of boiling water into the lower tray. Bake for 10 minutes.
- Then reduce the temperature to 180°C, remove the bottom tray and bake for 20 minutes. We serve orange loaves with jam, cocoa, chocolate...
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Ingredients
Add to cart
Print recipe
Share on Facebook
Starter
- 140 g water
- 100 g Bread mix white Liana
- 1 tbsp of yeast
Dough
- 170 g Bakery mix Liana
- 90 g Bread mix white Liana
- 75 g of butter
- 50 g cane sugar
- 50 g of milk
- 3 tbsp orange juice
- 2 eggs
Next we need
- grated peel from two chemically untreated oranges
- Liana rice flour for sprinkling the dough
- egg for brushing
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