This Citrus Yeast Bread combines the natural sweetness and brightness of oranges or clementines with the comforting richness of a homemade yeast dough. The fresh citrus puree not only lends a sunny color and delightful aroma but also keeps the bread moist and tender. Perfect for breakfast, brunch, or an afternoon tea, this recipe is simple enough for beginner bakers yet satisfying for seasoned enthusiasts looking to try something new.
Preparation Time: 20 minutes
Rise Time: 1.5 to 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 1 large loaf or 10–12 rolls
Cuisine: Mediterranean/European-inspired
Ingredients
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400 grams oranges or clementines, peeled and pureed (seedless)
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550 grams 00 flour (or all-purpose flour if 00 is not available)
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16 grams fresh yeast or 7 grams dry yeast
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60 grams sugar (adjust based on sweetness of citrus)
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2 eggs
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1 tablespoon butter or margarine, softened
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Optional: 1 egg for egg wash
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Extra flour for dusting
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Warm water (if needed for yeast activation)
Step-by-Step Cooking Directions
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Make the Citrus Puree:
Peel and de-seed the oranges or clementines. Blend into a smooth puree. Set aside 400 grams. -
Activate the Yeast:
Dissolve fresh yeast (or dry yeast) in a small bowl with a bit of lukewarm water and a teaspoon of sugar. Let it sit for 5–10 minutes until bubbly and foamy. -
Mix the Dough:
In a large mixing bowl, combine the flour and sugar. Make a well in the center and pour in the activated yeast, citrus puree, eggs, and softened butter. -
Knead:
Stir the mixture until it forms a shaggy dough. Transfer to a floured surface and knead for 8–10 minutes, adding more flour if needed, until the dough is smooth and elastic. -
First Rise:
Place the dough in a greased bowl, cover with a damp towel or cling film, and let it rise in a warm place for 60–90 minutes until doubled in size. -
Shape:
Punch down the risen dough and shape it into a loaf or divide it into 10–12 pieces to form rolls. -
Second Rise:
Place the shaped dough on a parchment-lined baking tray. Cover again and let rise until puffy, about 30–45 minutes. -
Bake:
Preheat oven to 375°F (190°C). For a golden crust, brush with an egg wash. Bake for 25–30 minutes or until golden brown and hollow-sounding when tapped. -
Cool and Serve:
Let the bread cool on a wire rack. Serve warm with butter, jam, or a drizzle of honey.
Nutritional Information (per slice or roll)
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Calories: ~160 kcal
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Carbohydrates: 28g
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Protein: 4g
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Fat: 3g
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Sugar: 5g
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Fiber: 1g
The Origins and Popularity of Citrus Bread
While yeast breads flavored with citrus are not as common as sweetbreads or spiced loaves, variations of this concept are found across Mediterranean and Middle Eastern cuisines. The bright acidity of oranges balances beautifully with yeast’s mild fermentation notes, offering a loaf that’s light, fragrant, and delightful.
Reasons Why You’ll Love This Recipe
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Refreshing and bright citrus flavor
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Fluffy, soft texture with a light crust
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Freezer-friendly and great for batch baking
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Versatile for both sweet and savory uses
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Unique yet simple—perfect for gifting or entertaining
Health Benefits
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Oranges are rich in Vitamin C and antioxidants.
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Yeast breads contain B vitamins and are a natural source of energy.
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Made with minimal fat and sugar compared to store-bought baked goods.
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Can be enriched with seeds, whole grains, or nuts for extra fiber and protein.
Serving Suggestions
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Toast slices and top with cream cheese and jam
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Serve with butter and a warm drink for breakfast
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Use for sweet sandwiches with mascarpone and fruit
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Drizzle with honey and sprinkle with powdered sugar for dessert
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Pair with citrus marmalade or lemon curd
Cooking Tips
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Make sure your yeast is active before adding to the dough.
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Let the dough rise in a warm, draft-free area (oven with the light on works great).
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Use a kitchen scale for accuracy.
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Adjust sugar based on the natural sweetness of your citrus.
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Don’t over-knead or overbake; both affect the tenderness of the crumb.
Variations to Try
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Add a teaspoon of orange zest for a stronger citrus punch.
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Mix in dried cranberries or chopped dates.
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Use whole wheat flour for a heartier version.
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Add a cinnamon swirl for a breakfast-style loaf.
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Turn the dough into citrus dinner rolls with a honey glaze.
Conclusion
This Citrus Yeast Bread is more than just a loaf—it’s a refreshing way to bring new life to your everyday baking. Whether you’re making it for a cozy weekend breakfast or impressing guests with something unexpected, this recipe blends tradition and creativity in one satisfying slice. The natural sweetness of citrus, the pillowy softness of a well-kneaded dough, and the beauty of baking from scratch all come together here.
10 Comprehensive FAQ Section
1. Can I use all-purpose flour instead of 00 flour?
Yes, all-purpose flour works fine and will still give you a tender crumb.
2. What if I don’t have fresh oranges or clementines?
You can use high-quality bottled juice in a pinch, but fresh puree is best for flavor and moisture.
3. Can I make this bread dairy-free?
Yes, substitute the butter with dairy-free margarine and skip the egg wash.
4. How do I know when the bread is fully baked?
It should be golden brown and sound hollow when tapped on the bottom. Internal temperature should be about 190–200°F.
5. Can I freeze this bread?
Absolutely! Let it cool completely, then slice and freeze in a sealed bag for up to 3 months.
6. How can I make it more savory?
Reduce the sugar and add rosemary or thyme to the dough.
7. What’s the best way to store it?
Wrap in a cloth or store in a bread box. It stays fresh for up to 3 days at room temperature.
8. Can I double this recipe?
Yes! Just be sure to use a larger bowl and baking pan.
9. Can I make rolls instead of a loaf?
Definitely—just reduce baking time to about 20 minutes for smaller portions.
10. What if my dough is too sticky?
Add a bit more flour, one tablespoon at a time, while kneading until it’s manageable.