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Orange Nut Bread
2 1/2 c all-purpose flour
3 tbs baking powder
1 tsp salt
1 c sugar
1/3 c non-fat dry milk
1/4 c shortening, room temperature
1/4 c fresh or frozen orange juice (diluted)
3/4 c water
1 egg, room temperature
3 tbs grated orange rind
1 c chopped walnuts, pecans or almonds

Sift into large bowl: the flour, baking powder, salt, sugar, and milk. With a pastry blender or fingers, cut in the shortening. Pour in orange juice, water, and add the egg. With a large wooden spoon, mix only enough to dampen the dry ingredients. Add the gratedrind and chopped nuts and mix them in well, but don't over beat.
Preheat oven to 350 degrees. Grease one large (9 x 5) or two small 7 1/2 x 3 1/2) loaf tins with butter. If pan is not nonstick, line the sides and bottom with waxpaper and butter the paper in place before pouring in the dough. It will be thick so spread the batter into the corners with a rubber scraper. Leave the sides slightly higher than the center to allow for the loaf to expand and level off in the oven. Bake at 350 degrees for about 50 minutes. Remove loaf from oven and poke holes into the loaf on top. Carefully spoon a mixture of 1/4 cup of sugar and 3 tablespoons of lemon juice over the crust. Return to the oven for 10 minutes or until it tests done.
A wooden toothpick or metal skewer will come out clean and dry when inserted in the middle of the loaf. If moist particles cling to the probe, return the loaf to the oven for another 10 minutes. Remove bread from the oven. Carefully coax the loaf out of the pan and let loaf mature or age, overnight before serving. Once it is cool wrap in aluminum foil.
Recipe featured in Bread Daily on 10/20/01.