Candied orange rind bread
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Candied orange rind bread
  Orange    Bread  
Last updated 6/12/2012 12:42:46 AM. Recipe ID 1807. Report a problem with this recipe.
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      Title: Candied orange rind bread
 Categories: Breads, Fruits
      Yield: 10 Servings
 
      4 ea Oranges; md
      1 c  Sugar
      6 ts Baking powder
    1/4 c  Butter or regular margarine
      2 ea Eggs; lg
      1 c  Water
      4 c  Unbleached flour
    1/2 ts Salt
    1/2 c  Sugar
      2 c  Milk
 
  Thinly peel the oranges, using a vegetable peeler. Cut the orange
  rind into thin slivers. (Reserve the oranges for another use, or eat
  them and enjoy.) 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. Add the 1 cup of
  sugar and continue cooking, uncovered, until the mixture is syrupy,
  about 15 minutes. Cool to room temperature. Meanwhile, sift the
  flour, baking powder and salt together in a bowl and set aside. Cream
  the butter and 1/2 cup of sugar together until light and fluffy,
  using a electric mixer set on medium. Add the eggs and blend well.
  Blend in the cooled orange rind mixture. Add the dry ingredients
  alternately with the milk to the creamed mixture, beating well after
  each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf
  pans. 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.
  Cool in the pans for 10 minutes before removing to wire racks to
  finish cooling. Wrap in aluminum foil and let stand overnight before
  slicing. This bread slices better when it has cooled for 24 hours.
 




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Recipe ID 1807 (Apr 03, 2005)

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