Bread Recipes
Candied Orange Rind Bread
Yield: 10 servings
Ingredients
- 4 medium oranges
- 1 cup water
- 1 cup granulated sugar
- 4 cups unbleached flour
- 6 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups milk
Instructions
- Thinly peel the oranges with a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use.)
- Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender.
- Add the 1 cup sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes.
- Cool to room temperature.
- Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.
- Cream the butter and the 1/2 cup sugar together until light and fluffy, using an electric mixer at medium speed.
- Add the eggs and blend well.
- Blend in the cooled orange rind mixture.
- Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
- Pour the batter into two greased 9 x 5 x 3 inch loaf pans.
- Bake in a preheated 350 degrees F oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before removing to wire racks to finish cooling.
- Wrap in aluminum foil and let stand overnight before slicing.
Notes
This bread slices better when it has cooled for 24 hours.