| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
c |
King Arthur All-Purpose Flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Sugar |
|
|
Juice of 1 orange |
| 2 |
tb |
Vegetable oil |
|
|
Boiling water to make 1 cup |
| 1 |
|
Egg; beaten |
| 1 |
c |
Walnuts or pecans; chopped |
|
|
Grated rind of 1 orange |
| 1 |
c |
Cranberries; chopped, raw |
INSTRUCTIONS
Preheat oven to 325.
Combine the flour, salt, baking powder, baking soda and sugar.
Squeeze the orange juice into a one-cup measure. Add the oil and then fill
the rest of the cup with boiling water. Add this mixture to the beaten egg.
Stir the liquids into the dry ingredients. Fold in the nuts, orange rind
and cranberries.
Pour into a greased 9x5 loaf pan. Bake for 60 to 75 minutes. Allow the
bread to cool completely before slicing. The flavor is best after maturing
for 24 hours.
Recipe By : King Arthur's Flour Co. Cookbook
Posted to Digest bread-bakers.v096.n045
Date: Sat, 28 Sep 1996 17:04:36 -0500 (EST)
From: LIR119@delphi.com
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