Sift the flour into a large bowl and
return any wheat flakes from the sieve. Add the salt and rub in the
butter lightly with your fingertips.
Stir in the sugar, yeast and orange
rind. Pour the orange juice into a measuring jug and use hot water to
make up to 200ml (the liquid should not be more than hand hot).
Stir the liquid into the flour and mix
to a soft ball of dough. Knead gently on a lightly floured surface until
quite smooth and elastic.
Place the dough in a greased 450g loaf
tin and leave in a warm place until nearly doubled in size.
Preheat the oven to 220oC/425oF/Gas
7.
Bake the bread for 30-35 minutes, or
until it sounds hollow when tapped underneath.