Candied Orange Rind Bread
A bread recipe for Candied Orange Rind Bread.
Ingredients
- 4 Oranges; md
- 1 c Water
- 1 c Sugar
- 6 ts Baking powder
- 1/4 c Butter or regular margarine
- 2 Eggs; lg
- 2 c Milk
- thinly peeled orange rind, cut into thin slivers
- sifted 4 c Unbleached flour
- 1/2 ts Salt
Instructions
- 1
Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers.
- 2
Reserve the oranges for another use, or eat them and enjoy.
- 3
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.
- 4
Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature.
- 5
Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.
- 6
Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium.
- 7
Add the eggs and blend well.
- 8
Blend in the cooled orange rind mixture.
- 9
Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.
- 10
Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans.
- 11
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.
- 12
Cool in the pans for 10 minutes before removing to wire racks to finish cooling.
- 13
Wrap in aluminum foil and let stand overnight before slicing.