ingredients
directions
Preheat oven to 350 degrees F.
Combine 1 tablespoon brown sugar with 1/2 cup water and mix well. Add the yeast and stir. Let the mixture stand for about 5 minutes until it foams.
Fit a stand mixer with a dough hook attachment.
Combine 3 cups bread flour, wheat flour, salt, orange zest, nuts and brown sugar in the bowl of the mixer.
Combine the eggs, vegetable oil and milk.
Add the egg mixture and the yeast to the flour.
With the mixer on low speed, slowly pour in remaining water until dough is sticky but not too wet.
Turn the dough out onto a well floured surface and knead in remaining 1/4 cup bread flour. Knead dough for 10 minutes until dough is smooth and elastic.
Place in a large well-oiled bowl. Cover and let dough sit in a warm place for about 1 hour or until doubled in size.
Punch down dough and let rise again for 45 minutes.
Divide the dough in half and roll each half into a smooth ball.
Place each ball into a well-oiled 9-inch round cake pan. Cover and let rise again for 45 to 55 minutes or until doubled in size.
With a sharp knife make an “x” mark in centre of the breads.
Bake for 35 to 40 minutes until golden brown. Bread makes a hollow sound when tapped on the bottom. Turn out and cool on wire rack.