| 1 | Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring until completely dissolved. |
| 2 | Add warm oranged juice and beat until well blended. |
| 3 | Add 1 cup of the flour gradually, beating gently smooth. |
| 4 | Cover bowl and set in a warm place until bubbly and light (30-40 minutes). |
| 5 | Add salt, margarine, and grated orange and lemon rinds; beat gently to mix. |
| 6 | Stir in remainng flour gradually, mixing well. |
| 7 | Trun onto a lightly floured board and knead until smooth and elastic (about 10 minutes). |
| 8 | Place in a large, oiled bowl, turning dough around to to coat all over. |
| 9 | Cover bowl; place in warm place until dough has doubled in size (1 -2 hours). |
| 10 | Punch dough down in several places. |
| 11 | Knead on board for 5 minutes. |
| 12 | Shape into a loaf and place in an oiled 8 ? x 4 ? x 2 ? loaf pan. |
| 13 | Cover and let rise in a warm place about 1 hour. |
| 14 | Preheat oven to 375 degrees. |
| 15 | When bread has risen, bake 35-45 minutes. |
| 16 | When done, remove bread from pan and cook on wire rack. |
| 17 | Food exchange per serving: 1 starch exchange per slice(1 oz slice) low-sodium diets: omit salt. |
| 18 | Substitute salted margarine. |
