Orange Juice in Bread?
I recently started baking out of Reinhart's "The Bread Baker's Apprentice" and am looking for some advice. I'd like to make his Cranberry-Walnut Celebration Bread (page 154) but I do not have any orange extract or zest. The recipe calls for 1 1/2 TB orange extract.
The recipe also calls for 1/2 C buttermilk or milk, and 1/4 - 1/2 C water. I'm thinking that I can substitute some of the water with orange juice to impart the orange flavor, but I do not know how much I should substitute. I'm also not sure if the acid in the orange juice will cause problems, and if I should use some baking soda to neutralize the acid? Thanks for any help.