Orange Nut Bread
 
2-1/2 cup  all-purpose flour
3 Tbsp  baking powder
1 tsp  salt
1 cup  sugar
1/3 cup  non-fat dry milk
1/4 cup  shortening, room temperature
1/4 cup  fresh or frozen orange juice (diluted)
3/4 cup  water
1   egg, room temperature
3 Tbsp  grated orange rind
1 cup  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 grated rind 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 wax 
paper 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 test 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. 
 
 
 
-- 
(ID: 2948) Mirror: rec.food.recipes: Sun, Apr 10, 2005


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