Candied Orange Rind Bread

Title:
Candied Orange Rind Bread

Yield:
10 Servings

Categories:
Bread,
Fruits,
Quick




Ingredients:





     4    Oranges; Md


     1 c  Water


     1 c  Sugar


     4 c  Unbleached Flour


     6 ts Baking Powder


   1/2 ts Salt


   1/4 c  Butter Or Regular Margarine


   1/2 c  Sugar


     2    Eggs; Lg


     2 c  Milk






 Thinly peel the oranges, using a vegetable peeler.  Cut the orange rind


 into thin slivers. (Reserve the oranges for another use, or eat them and


 enjoy.)  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 of 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 1/2 cup of sugar


 together until light and fluffy, using a electric mixer set on medium.  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 2 greased 9 X 5 X


 3-inch loaf pans.  Bake in a preheated 350 degree 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.  This bread slices better when it has cooled for 24 hours.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip