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- 40 grams fresh yeast
- 2 cups lukewarm orange juice
- 3/4 cup sugar
- pinch of salt
- 8 cups flour
- 200 grams margarine
- 200 grams candied citrus peels
- Oil for the baking sheet
- Mix the yeast, orange juice, sugar, and salt. Allow the mixture to sit until you can see that the yeast have returned to life. Depending on the warmth of the room, this could be about 1/2 hour.
- Cream the margarine well into the flour.
- Make a well in the flour mixture and put the yeast mixture into it. Mix with the flour.
- Knead until the dough is well mixed, about 10 minutes. The dough may be very stiff. It will become softer later.
- Cover and allow to rise until doubled. 1-1/2 hours is a good guess.
- Punch the dough down, cover it again, and allow it to rise again until almost doubled.
- Flatten the dough and spread some of the citrus peels on it. Fold, press to flatten again, and spread some more of the citrus peels. Keep doing this until all of the citrus peels have been added.
- Knead until the citrus peels are evenly distributed.
- Preheat the oven to a slow to moderate heat.
- Shape into four long loaves, each about 2-1/2 inches in diameter, and allow to rise for another 15 minutes.
- Bake until moderately browned on top, about 15 minutes or longer.
- Allow to cool, and slice with a sharp knife to serve.
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