Sunflower Seed Bread
1 package active dry yeast
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine
1 tablespoon grated orange peel
1/2 cup orange juice
2/3 cup shelled sunflower seeds
In large mixer bowl combine P/2 cups of the flour and the yeast.
Heat milk, sugar, butter, and 1 1/2 teaspoons salt till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture in mixer bowl; add egg, peel, and juice.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in sunflower seeds and enough remaining flour to make a stiff dough.
Knead on lightly floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise in warm place till double (about 1 1/2 hours).
Cover; let rest 10 minutes.
Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Cover; letrisetilldou-ble (45 to 60 minutes).
Brush top with melted butter, if desired.
Bake at 375° about 40 minutes.
Remove from pan and cool.