Orange Peel Bread Food

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ORANGE PEEL BREAD



Orange Peel Bread image

Grandma-Ag's Orange Bread - This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable. I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas.

Provided by Bob

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 3h40m

Yield 6

Number Of Ingredients 10

1 cup grated orange zest
½ cup white sugar
¼ cup water
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
½ teaspoon salt
1 egg
1 cup white sugar
3 tablespoons melted butter
1 ¼ cups milk

Steps:

  • Place the orange zest into a saucepan and add water to cover; bring to a boil and cook 5 minutes. Strain the zest through a mesh strainer and return to the saucepan along with 1/2 cup white sugar and 1/4 cup of water. Return to a boil, then reduce heat to medium-low; cook, stirring constantly, until the water has evaporated. Allow to cool until lukewarm.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  • Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk the egg and 1 cup of sugar in a bowl. Stir in the butter, milk, and cooled orange zest until blended; stir in the flour mixture until just moistened then pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 489.2 calories, Carbohydrate 97.2 g, Cholesterol 50.3 mg, Fat 8.1 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 553.5 mg, Sugar 52.5 g

FENNEL SEED AND ORANGE PEEL BREAD



Fennel Seed and Orange Peel Bread image

My son and daughter, both professional chefs, love the taste of fennel. They always insist that I make my fennel seed and orange peel bread when they come to visit. A bread machine will make the kneading easier, but it is not necessary. I have never used the bread machine to mix this one, as it is big enough for two loaves, and thus won't fit in my small bread maker. Hand touched is always nicer anyway. The loaves can also be braided for a nice touch.

Provided by jroot

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h40m

Yield 24

Number Of Ingredients 11

2 cups milk, scalded
⅓ cup honey
2 tablespoons maple syrup
1 ½ teaspoons salt
2 (.25 ounce) packages active dry yeast
½ cup warm water (100 degrees F (38 degrees C))
7 ½ cups unsifted white bread flour, divided
1 ½ teaspoons grated orange zest
1 ½ teaspoons crushed fennel seeds
¼ cup butter, melted and cooled to lukewarm
1 egg white, slightly beaten

Steps:

  • Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
  • Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
  • Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
  • Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.5 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 171.3 mg, Sugar 5.9 g

ORANGE BREAD



Orange Bread image

"This recipe from my grandma is an oldie but a goodie," promises Sue Gronholz from Beaver Dam, Wisconsin. "The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese."

Provided by Taste of Home

Time 50m

Yield 3 mini loaves.

Number Of Ingredients 8

1 large navel orange
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup chopped nuts

Steps:

  • Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

ORANGE PEEL BREAD



Orange Peel Bread image

A flavorful quick bread from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Quick Breads

Time 55m

Yield 2 loaves, 16-18 serving(s)

Number Of Ingredients 8

1 tablespoon butter, softened
3/4 cup sugar
1 egg, beaten
4 cups flour, sifted
4 teaspoons baking powder
1/8 teaspoon salt
2 cups milk
1 cup candied orange peel, chopped (store-bought or Rays of Sunshine - Homemade Candied Orange Peel)

Steps:

  • Preheat oven to 350F and grease loaf pans very well.
  • Sift dry ingredients together.
  • Cream butter and sugar together until thoroughly mixed.
  • Add egg and beat until fluffy.
  • Add flour alternately with milk to the batter and beat until well-blended.
  • Stir in orange peel and pour into prepared pans.
  • Bake about 40 minutes or until bread tests done.

ORANGE BREAD



Orange Bread image

Provided by Food Network

Categories     dessert

Yield One 10 inch bundt bread

Number Of Ingredients 12

1/4 cup unsalted butter, at room temperature
1/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup orange juice
1/2 teaspoon vanilla
2 tablespoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners sugar, for serving
Cranberry butter, for serving (recipe follows)

Steps:

  • Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

SWEET ORANGE RYE BREAD



Sweet Orange Rye Bread image

A nice, sweet rye bread for those who don't think they like rye bread. Wonderful with honey butter, with a cheese fondue, or ham sandwiches.

Provided by LuAnn_Mason

Categories     Yeast Breads

Time 3h45m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

1 teaspoon anise seed
1 teaspoon ground or crushed cardamom
1 teaspoon fennel seed
1 teaspoon caraway seed
1 large orange, juice and zest of
1 cup buttermilk or 1 cup sour milk
2/3 cup molasses
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
2 tablespoons saf instant yeast
2 1/2 cups medium rye flour
2 cups unbleached all-purpose flour
1/4 cup dough enhancer

Steps:

  • Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay.
  • In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes.
  • Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves.
  • Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer.
  • Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

Make and share this Orange Zucchini Bread recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 55m

Yield 4 mini loaves

Number Of Ingredients 15

1 1/2 cups granulated sugar
1 cup vegetable oil
1 1/2 cups grated zucchini (packed)
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup raisins, soaked in
orange juice
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.
  • Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour.
  • Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.
  • Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean.

Nutrition Facts : Calories 1335.5, Fat 69.1, SaturatedFat 9.3, Cholesterol 139.5, Sodium 1003.7, Carbohydrate 166.7, Fiber 5.9, Sugar 88, Protein 16.9

ORANGE NUT BREAD



Orange Nut Bread image

Make and share this Orange Nut Bread recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped almonds or 1/3 cup walnuts
1/4 cup raisins, chopped
2 tablespoons grated orange rind
1 egg
1/2 cup orange juice
2 teaspoons vegetable oil

Steps:

  • Combine flour, sugar, baking powder and salt in a mixing bowl.
  • Stir in nuts, raisins and orange peel.
  • Combine beaten egg, orange juice and oil.
  • Pour into flour mixture.
  • Mix only until flour is dampened and fruits and nuts are well distributed.
  • Turn into greased 8x4 inch loaf pan.
  • Bake in 350 degree oven 40 minutes until cake tester comes out clean.
  • Let cool in pan 10 minutes, turn out of pan and cool completely on rack.
  • Wrap in waxed paper and store overnight before slicing.
  • Diabetic- 1 slice, 1/2 inch thick, 1 starchy choice, 1/2 fats and oils choice.

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