| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1 |
c |
Sugar |
| 1 |
tb |
Plus 1 teaspoon freshly grated orange |
|
|
; zest |
| 2 |
lg |
Eggs |
| 2/3 |
c |
Fresh orange juice |
| 2/3 |
c |
Milk |
| 2/3 |
c |
Finely chopped dried apricots |
| 2/3 |
c |
Chopped walnuts or pecans |
| 3 |
c |
Cranberries; picked over and |
|
|
; chopped |
INSTRUCTIONS
Into a bowl sift together the flour, the baking powder, the baking
soda, and the salt. In a large bowl with an electric mixer cream the
butter with the sugar and beat in the zest and the eggs, 1 at a time.
Beat in the orange juice and the milk and beat the mixture until it
is combined well (it will appear curdled). Add the flour mixture and
beat the batter until it is just combined. Stir in the apricots, the
walnuts, and the cranberries, divide the batter among 5 buttered and
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the
breads in the middle of a preheated 350F. oven for 40 to 45 minutes,
or until a tester comes out clean. Remove the breads from the pans
and let them cool, right sides up, on a rack. The breads keep,
wrapped well in plastic wrap and foil, chilled for 1 week or frozen
for 1 month.
Makes 5 small loaves.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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