• Preparation Time 30 minutes plus rising time
  • Baking Time 30 minutes
  • Makes 2 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Bread
  • 2 tbsp active dry yeast
  • ½ cup granulated sugar
  • 2 tsp salt
  • 6-7 cups Robin Hood® Best for Bread White Flour
  • 1 ¾ cups warm milk (248ºF/120ºC)
  • 4 eggs, lightly beaten
  • ½ cup butter, melted
  • 1 tbsp orange zest
  • Glaze
  • 1 ½ cups icing sugar
  • 2-3 tbsp orange juice

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Combine yeast, sugar, salt and 2 cups (500ml) of the flour in a large bowl with a whisk or in the bowl of an electric mixer with a dough hook. Add the warm milk, eggs, butter and orange zest. Mix until smooth, about 3 minutes. Add remaining flour, ½ cup (125ml) at a time (you may not need all the flour), until dough is too stiff to stir by hand or if using a mixer, it starts to pull away from the sides of the bowl. Just add enough flour to make a soft dough. Knead dough 10 minutes by hand or 5 minutes in a mixer.
  • Place dough in an oiled bowl and roll around to coat. Cover with plastic wrap. Let rise in a warm place until doubled, about 1 – 1 ½ hours.
  • Punch dough down and divide in half. Divide each half into 3 strands and roll onto long ropes 14” (36cm) long. Braid 3 strands together and place on parchment lined baking sheet. Cover loosely with oiled plastic wrap and let rise for 60 minutes or until doubled in size.
  • Preheat oven to 350ºF (180ºC).   
  • Bake in preheated oven for 25 to 30 minutes, or until internal temperature reaches 190ºF (88ºC). If making 1 large bread, bake for 50 to 60 minutes.
  • Glaze: Combine icing sugar and orange juice. Drizzle over warm bread.


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