Bread Recipe with Buttermilk and Orange Zest

1 3/4 cup less 1 tablespoon warmed lower sodium buttermilk
5 cups unbleached best for bread flour
2 tablespoons white granulated sugar
2 tablespoons olive oil
1 tablespoon cider vinegar
2 medium egg whites
1 egg yolk
1 medium orange, zest from, grated through white pulp
1 level tablespoon vital wheat gluten
1 tablespoon bread machine or active dry yeast
***Optional glazing for Buttermilk Bars***
1 egg white, beaten
1 tablespoon sugar

Place ingredients in bread machine in order suggested by machine manufacturer. Set machine for dough cycle.

(If making by hand, float yeast in warm water with a pinch of sugar for 5 minutes or until it becomes visibly active. Mix all ingredients and knead by hand for about 10 minutes. Follow below instructions after that.)

When dough is ready, roll out onto lightly floured bread board. Cut in half. Press down with hands until dough is about 1/2-inch or slightly more thick. Slice or cut into bar shapes for either buns or bars. Make long slashes with a very sharp knife down the length of each bun or bar. If making bars, brush on glazing (above) each bun.

Set on lightly greased (use olive oil in a spray can) baking sheets. Cover with very light cloth or wax paper and set in warm place. (Heat your oven to about 100 F, turn off heat and use that to let dough rise.) Let dough rise for about 45 minutes.

Set aside and heat oven to 425F.

Bake for about 6 to 8 minutes or until golden brown. When done, if to be used for Sandwiches, set on rack and let cool. If to be used for Donut type Buttermilk Bars (a treat for sure), glaze each bar when out of oven with the following mix. Set aside to cool.

The Glaze

1 cup unsifted confectioner's sugar (1.2 mg) 1 or 2 tablespoons orange juice with calcium (.31 mg)
1 tablespoon softened unsalted butter (1.562 mg)

Soften or warm butter, mix all ingredients with fork until smooth.

Source: rec food recipes/Nita Holleman(SSMNITA)