Scraps and Snippets ~ Citrus Ruffle Bread

I was inspired by this recipe.

After a few tweaks I made a Vegan version that was pretty stinking delicious....if you like citrus, sweet bread, and basically most things yummy.

Citrus Ruffle Bread

Dough:

3 1/2 cups whole wheat pastry flour (or flour of choice)

1/3 cup sugar

1/2 teaspoon salt

1 tablespoon quick acting yeast

2/3 cup liquid (I juiced one orange, one lime and saved 1 TBSP of this for the frosting...then I added non-dairy milk to make the liquid level reach 2/3 cup. Use all fruit juice if you want. If you add the juice to the non-dairy milk it will curdle...so don't be alarmed.)

1/4 cup coconut oil

1 teaspoon vanilla

2 flax eggs (2 TBSP ground flax and 6 TBSP water, set aside a few minutes until it gels)

Mix 2 cups of the flour, sugar, salt and yeast in mixing bowl and set aside.

Heat milk and coconut oil in microwave, in a warm oven or over double boiler until mixture is warm and the coconut oil is melted. Add vanilla.

Pour wet mixture over the dry ingredients and mix until moistened.

Add flax eggs and stir.

Add the rest of the flour about a 1/2 cup at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily. (I generally knead right in the bowl and use the same bowl for rising.)

When kneaded cover and let rise until double, approx 1 hour.

Meanwhile prepare the lemon sugar mixture:

1/2 cup sugar

Grated zest from 1 orange, 1 lime or lemon or combo.

1/4 cup coconut oil (melted)

Mix together.

Once dough is risen roll out to a 12 x 20" ish piece. Spread the citrus sugar coconut oil on the rectangle.

Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.

Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans.

Let rise until almost doubled, approx 25 minutes.

Bake in 350º for 35 minutes until golden in color. (I crammed my dough into one pan and if you do that I'd recommend that you place foil on the bottom of your oven or a cookie sheet under the bread pan. My batch oozed the oil/sugar/citrus a bit.)

Good without the citrus glaze, but the glaze is yummy, so slather it on.

Citrus glaze:

1/4 cup Vegan cream cheese, softened

1 tablespoon citrus juice ( the set aside 1 TBSP of orange/lime juice mix from the bread recipe)

Powdered sugar to reach the consistency you want. 1/3 to 2/3 cup.

Mix until smooth.

Drizzle glaze over top of loaf and, as desired, on each piece.