HISTORIC VALENTOWN MUSEUM / VICTOR HISTORICAL SOCIETY
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Mini Orange Breads

I was searching for a way to use a couple of oranges that had started to get a little on the dry side, and found some interesting recipes for "Orange Bread". So I took the basics of those recipes and modified them to use my oranges. They came out so delicious and go really well with buttered slices or raspberry jam. I made another batch last night and am enjoying some now even as I type this! ~~~Lynne


Ingredients
This recipe is for 2 small loaves (5"x3" loaf pans) but it can make a larger loaf, too.


1 egg
3/4 cup sugar
2 oranges, juiced *, **
2 tbsp. orange zest ***
1/2 stick softened butter
1 cup all purpose flour
1-1/2 tsp. baking powder

* You will need 1/4 cup of orange juice for the batter, and 1/8 cup of heated orange juice for finishing.
** If you don't have oranges, you can use store orange juice but the "tang" in the taste will be milder. Also if you can't get enough juice from the oranges, you can add store orange juice to meet the measurement.
*** If you don't have oranges to make the zest, you can substitute 1 tbsp of orange peel seasoning.


Dough Preparation

1. Preheat oven to 375.
2. Whisk together the flour and baking powder.
3. In a separate large mixing bowl, cream the eggs and sugar until smooth.
4. Stir in the softened butter, freshly squeezed orange juice, and orange zest. beat until butter is well blended. (An electric mixer will make the job go faster).
5. Sift in the flour and baking powder to make a thick batter.
6. Line the bottom and narrow ends of the loaf pans with baking paper. (This makes the loaves easy to lift out and prevents them sticking to the bottom of the loaf pans. Alternatively, grease the bottoms and sides of the loaf pans with butter.
7. Spoon the batter into the lined loaf pans.

Baking the Bread
1. Bake at 375 for 15 minutes for small loaves. (25 minutes for a large loaf.)
2. Turn the oven down to 365 and continue baking another 25-30 minutes for small loaves (35-45 minutes for a large loaf) or until nicely browned and a toothpick inserted in the middle comes out clean.
3. When ready, take out from the oven and pour the 1/8 cup of heated orange juice over the loaves. Let stand for 10 minutes before taking loaves out of pans to cool completely on a wire rack.

If desired, mix 2 tablespoons of confectionary sugar with enough milk or orange juice to make a smooth frosting and drizzle onto the tops of the loaves, and let harden.




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