California Sunshine Bread

• 1/4 cup water (110-115 degrees)
• 3 tablespoons sugar (needed for yeast action)
• 1 pk yeast, active dry
• 23 cups orange juice fresh (warmed to room temperature)
• 2 1/2 cups flour, all-purpose unsifted
• 1 teaspoon salt
• 3 tablespoons butter or margarine, melted
• 1 tablespoon orange zest finely grated
• 1 teaspoon lemon zest finely grated
• 2 teaspoons vegetable oil (to oil pans)

1. Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring until completely dissolved.
2. Add warm oranged juice and beat until well blended.
3. Add 1 cup of the flour gradually, beating gently smooth.
4. Cover bowl and set in a warm place until bubbly and light (30-40 minutes).
5. Add salt, margarine, and grated orange and lemon rinds; beat gently to mix.
6. Stir in remainng flour gradually, mixing well.
7. Turn onto a lightly floured board and knead until smooth and elastic (about 10 minutes).
8. Place in a large, oiled bowl, turning dough around to to coat all over.
9. Cover bowl; place in warm place until dough has doubled in size (1 -2 hours).
10. Punch dough down in several places.
11. Knead on board for 5 minutes.
12. Shape into a loaf and place in an oiled 8 1/2 inches X 8 1/2 inches X 8 1/2 inches loaf pan.
13. Cover and let rise in a warm place about 1 hour.
14. Preheat oven to 375F (190C).
15. When bread has risen, bake 35 to 45 minutes.
16. When done, remove bread from pan and cook on wire rack.
17. Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice) Low-sodium diets: Omit salt.
18. Substitute salted margarine.
19. Diabetic friendly.

water, sugar, yeast, orange juice, flour, salt, butter, orange zest, lemon zest, vegetable oil

Taken from recipeland.com/recipe/v/california-sunshine-bread-289 (may not work)