Cookbook:Orange Bread

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Orange Bread
Category	Dessert recipes
Servings	Varies
Time	3 hours
Difficulty

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	Volumetric	Grams	Baker's %
List 1
Orange peel	1 cup (6 ea.)	125	35.7%
White sugar	½ cup	110	31.4%
List 2
Beaten egg	1	60	17.1%
White sugar	1 cup	225	64.3%
Melted butter or margarine	3 tablespoons	45	12.9%
Baking powder	3½ teaspoons	14	4.0%
White all-purpose flour	2½ cups	350	100%
Milk	1¼ cups	310	88.6%
Salt	½ teaspoon	3	0.9%
Formula		1242	354.9%

Procedure

1. Cover grated orange peel with water and boil 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 all items under List 2.
7. Add cooled peel to this mixture and
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.