Recipe for cooking candied orange rind bread

Quick Meals- Soups and Bread :: Sweet Quick Breads

Candied Orange Rind Bread

Servings: 10

4 med. oranges
1 C. water
1 C. sugar
4 C. unbleached flour
6 tsp. baking powder
1/2 tsp. salt
1/4 C. butter or regular margarine
1/2 C. sugar
2 lrg. eggs
2 C. milk

Thinly peel the oranges with a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use.) Mix together the orange rind and 1 C. of water in a 2 qt. saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 min. or until the rind is tender.

Add the 1 C. sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 min. Cool to room temperature.

Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.

Cream the butter and the 1/2 C. sugar together until light and fluffy, using an electric mixer at med. speed. 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 two greased 9 x 5 x 3-in. bread loaf pans. Bake in a preheated 350 degree F oven for 50 min. or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 min. 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 hr..