Ingredients:
1 large, thick-skinned orange
1/4 cup raw sugar
1/4 cup butter or margarine
1 yeast cake
1 egg beaten
3 cups sifted, all-purpose, natural,
unbleached flour
1 1/2 tsp vegetized salt
Method:
Cut oranges in quarters, remove white
core, grind skin, and all fine blade.
Should be about 1 cup of pulp and juice.
Combine with sugar, butter, and salt and
bring to a boil.
Cool to lukewarm. add crumbled yeast, and
beat until well blended.
Add beaten egg and flour to make a stiff
dough.
Knead on well-floured board 5 minutes.
Cover and let rise in a warm place until
double in bulk.
Knead and shaped into loaf, cover and let
rise again until double in bulk.
Bake at 375oF for 50 minutes.
Cool on rack.
|