Bread Baking: Orange Pull-Apart Loaf
I'm not a big breakfast-eater. Part of the problem is I don't like cold cereal, and though I like eggs, I'm more likely to eat them for lunch or dinner. Bread, on the other hand is simple enough for me to deal with in the morning, and obviously I like bread. This orange-flavored bread makes for great toast that's a little different from the everyday toast. It's a bit sweet but that's offset by the orange.
While this bread has a little more sugar and butter than your average loaf, it's got enough flavor that you don't need to add any extra butter. Sure, you can slather on more butter if you want, but it's also tasty without it.
And unlike some sweet breads that stale quickly, this one is just as soft the next day.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.