Orange Bread

Ingredients

• peel from 2 seedless oranges, chopped fine
• 1/4 teaspoon salt
• 1 cup sugar
• 2 cups water
• 2 tablespoons shortening, melted
• 1 egg, well beaten
• 3 cups flour
• 3 teaspoons Royal Baking Powder

Method

1. 1

   Boil together orange peel, salt, sugar and 1 cup water to make a thin syrup, about 15 minutes.

2. 2

   Cool; measure and add remaining water to make 2 1/4 cups.

3. 3

   Add melted shortening and well beaten egg.

4. 4

   Add flour sifted with baking powder.

5. 5

   Mix thoroughly; bake in greased long sandwich loaf pan in moderate oven at 350° F. about 1 1/4 hours.

6. 6

   Makes 1 loaf.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 9. The excerpt below is the record exactly as published.

r 1 teaspoon salt 1 cup sugar 4 teaspoons Royal Baking Powder 4 teaspoon nutmeg 1 teaspoon cinnamon 44 cup mi 1 egg, well beaten 14 cup shortening, melted Sift together dry ingredients. Add milk to egg; add to dry mixture. Add shorten- ing; mix carefully. Roll out 34 inch thick. Cut into 1 14 inch squares and shape into small buns. Place close together in well greased pan. Let stand 10 minutes; make cross on each bun with back of a knife. Bake in hot oven at 425° F. for 20 min- utes. When baked, cover with thin icing, made by mixing confectioner’s sugar with water to make a smooth paste. If desired, lf cup currants may be added to the dough. Makes 16. Use Level Measurements in all Royal Recipes 6 Bake It with Royal and Be Sure Quick Loaf Breads The Master Recipe 11% cups flour 5 teaspoons Royal Baking Powder 1 teaspoon salt 14 teaspoon soda 11% cups graham flour 1% cups milk 14 cup molasses 14 cup brown sugar 1 tablespoon shortening, melted Sift together first 4 ingredients; add graham flour. Mix together milk, molas- ses and sugar. Add to dry ingredients. Mix well. Add melted shortening; mix in well. Bake in greased loaf pan in mod- erate oven at 350° F. about 1 hour. Brush top with melted butter imme- diately after removing from oven. Makes 1 large loaf. Nut and Fruit Breads: For variety add to the master recipe 114 cups seeded raisins; or 1 cup raisins or chopped dates with 1 cup chopped figs or prunes and 34 cup chopped nuts; or | cup dried apricots and 24 cup chopped nuts. Fruits and nuts should be added last. Pour boiling water over the apricots and let stand, or soak several hours in cold water, drain and put through food chopper before adding. Baking Suggestions: Quick breads may be baked immediately or covered and kept in a cool place for several hours until ready to bake. For smooth tops on these loaves, brush with melted butter or milk before baking and again just before taking from the oven. Baked in small pans or suitable empty covered cans (about 12 oz.) quick breads are especially attractive for sandwiches and can be sliced without waste. Baking powder sandwich breads are better if used the second day. High Altitude: sary. No changes are neces- Peanut Butter Bread 2 cups flour 4 teaspoons Royal Baking Powder 1 teaspoon salt 14 cup sugar % cup peanut butter 14% cups milk Sift first 4 ingredients together; add peanut butter and mix in with fork. Add milk to make soft dough. Place in greased loaf pan; smooth top and bake in moder- ate oven at 350° IF’. about 1 hour. Makes =! Joat. Corn Bread 1 cup flour 3 teaspoons Royal Baking Pow ae ly teaspoon soda 1 teaspoon salt 1 tablespoon sugar 1 cup corn meal l egg 1% cups sour milk or buttermilk 4 tablespoons melted shortening Sift first 5 ingredients together; add corn meal, beaten egg and milk to make a stiff batter. Add shortening; beat until well mixed. Pour into greased shallow pan. Bake in hot oven at 425° F. about 25 minutes. Break into squares; serve with butter. Makes 9 squares. Crange Bread peel from 2 seedless oranges, chopped fine 44 teaspoon salt 1 cup sugar 2 cups water 2 tablespoons shortening, melted 1 egg, well beaten 3 cups flour 3 teaspoons Royal Baking Powder

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