Orange Nut Bread
2 1/2 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 cup sugar
1/3 cup non-fat dry milk
1/4 cup shortening, room temperature
1/4 cup fresh or frozen orange juice (diluted)
3/4 cup water
1 egg, room temperature
3 tablespoons grated orange rind
1 cup chopped walnuts, pecans or almonds
Sift into large bowl: the flour, baking powder, salt, sugar, and milk.
With a pastry blender or fingers, cut in the shortening. Pour in
orange juice, water, and add the egg. With a large wooden spoon, mix
only enough to dampen the dry ingredients. Add the grated rind and
chopped nuts and mix them in well, but don't over beat. Preheat oven
to 350 degrees.
Grease one large (9 x 5) or two small 7 1/2 x 3 1/2) loaf tins with
butter. If pan is not nonstick, line the sides and bottom with wax
paper and butter the paper in place before pouring in the dough. It
will be thick so spread the batter into the corners with a rubber
scraper. Leave the sides slightly higher than the center to allow for
the loaf to expand and level off in the oven.
Bake at 350 degrees for about 50 minutes. Remove loaf from oven and
poke holes into the loaf on top. Carefully spoon a mixture of 1/4 cup
of sugar and 3 tablespoons of lemon juice over the crust. Return to
the oven for 10 minutes or until it test done. A wooden toothpick or
metal skewer will come out clean and dry when inserted in the middle
of the loaf. If moist particles cling to the probe, return the loaf
to the oven for another 10 minutes.
Remove bread from the oven. Carefully coax the loaf out of the pan
and let loaf mature or age, overnight before serving. Once it is cool
wrap in aluminum foil.
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