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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Orange Bread

180 minutes

This recipe for orange bread, originally called "Grandma-Ag's orange bread" by the recipe contributor, makes a quickbread flavored with orange peel. From the original contributor:"This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas."

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • colspan="5" style="text-align: center; background: #f5f5f5;" |Component 1
  • 6 ea. / 1 cup Orange peel
  • ½ cup / 110 g White sugar
  • 1 ea. / 60 g Beaten egg
  • 1 cup / 225 g White sugar
  • 3 tablespoons / 45 g Melted butter or margarine
  • 3½ teaspoons / 14 g Baking powder
  • 2½ cups / 350 g White all-purpose flour
  • 1¼ cups / 310 g Milk
  • ½ teaspoon / 3 g Salt

Method

  1. Cover grated orange peel with water and boil for 5 minutes.
  2. Drain and rinse, discarding water.
  3. Barely cover with cold water (about ¼ cup).
  4. Add ½ cup sugar and cook until peel is tender and water is cooked away; cool.
  5. Preheat the oven to 350°F (~175°C).
  6. Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt.
  7. Add cooled peel to this mixture and mix well.
  8. Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.
  9. Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf.