Cookbook:Orange Bread

Orange Bread
Category	Dessert recipes
Servings	Varies
Time	3 hours
Difficulty

Cookbook | Ingredients | Recipes | United States | Holiday Recipes | Bread | Desserts 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."

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Component 1
Orange peel	6 ea.	1 cup	125 g	35.7%
White sugar		½ cup	110 g	31.4%
Beaten egg	1 ea.		60 g	17.1%
White sugar		1 cup	225 g	64.3%
Melted butter or margarine		3 tablespoons	45 g	12.9%
Baking powder		3½ teaspoons	14 g	4.0%
White all-purpose flour		2½ cups	350 g	100%
Milk		1¼ cups	310 g	88.6%
Salt		½ teaspoon	3 g	0.9%
Total	n/a	n/a	1242 g	354.9%

Procedure

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.

Notes, tips, and variations

• Good warm and plain, or toasted and buttered.