This was a relatively easy dough to put together. It starts with a sponge and then gets enriched with generous amounts of sugar, powdered milk, butter, shortening and eggs. I spent a significant amount of time kneading the dough due to the high amount of fat and sugar, but it finally came together and fermented slowly but deliberately.
I used a little less orange and lemon extract than was called for because I really didn't want those flavors to dominate. The result was a subtly flavored and scented bread which toasted beautifully. You know me and my fondness for "egg in a hole," so you'll not be surprised to see that's exactly where this very tasty bread ended up. I'm so predictable.