Orange Glazed Coffee Cake
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Fat free ricotta cheese||1⁄2 Cup (8 tbs)|
|Orange peel||1 Teaspoon, grated|
|Egg/Equivalent egg substitute||1 Large, beaten|
|Flour||4 Cup (64 tbs)|
|Orange icing||1 Cup (16 tbs) (1 Recipe)|
Put the yeast in a large mixing bowl.
Add the warm water and stir.
Set aside for 5-10 minutes.
The mixture will become foamy.
Add all the remaining ingredients except the flour, oil, and icing, and mix together to blend.
By hand or with a heavy duty electric mixer, beat in 2 1/2 cups (625 mL) of the flour, a little at a time.
The dough will become stiff.
Use a handful of the remaining flour to coat a work board.
Turn the batter onto the floured board.
Adding more flour as the dough becomes sticky, knead the dough until it becomes smooth and elastic.
This will take about 10 minutes.
Put a few drops of oil in the bottom of a large mixing bowl.
Put the dough in the bowl and turn it over so it is coated with oil.
Cover loosely with a damp dishcloth-damp, not wet.
Let the dough rise in a warm place for 2 hours or until doubled.
Punch down and knead again for a few minutes on the floured board.
Divide the dough into three equal parts.
Use your hands to roll the pieces into three 20 in. (45 cm) strands.
Arrange the braid in a 10 in.
(25 cm) round cheesecake or springform pan.
Cover with the damp cloth once again and let rise until doubled.
Bake in a preheated 425°F (220°C) oven for 25-30 minutes.
Use a sharp knife to loosen the coffeecake from the pan.
Remove the cake and cool on a wire rack.
Spread Orange Icing on the cake while it is still somewhat warm.