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Ingredientes
- 4 x Oranges, Md
- 1 c. Water
- 1 c. Sugar
- 4 c. Unbleached Flour
- 6 tsp Baking Pwdr
- 1/2 tsp Salt
- 1/4 c. Butter Or possibly Regular Margarine
- 1/2 c. Sugar
- 2 x Large eggs, Lg
- 2 c. Lowfat milk
Direcciones
- Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or possibly eat them and enjoy.) Combine the orange rind and 1 c. of water in a 2 qt saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 min or possibly till the rind is tender. Add in the 1 c. of sugar and continue cooking, uncovered, till the mix is syrupy, about 15 min. Cold to room temperature. Meanwhile, sift the flour, baking pwdr and salt together in a bowl and set aside. Cream the butter and 1/2 c. of sugar together till light and fluffy, using a electric mixer set on medium. Add in the Large eggs and blend well. Blend in the cooled orange rind mix. Add in the dry ingredients alternately with the lowfat milk to the creamed mix, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 min or possibly till a cake tester or possibly wooden pick inserted in the center comes out clean. Cold in the pans for 10 min before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 391 | |
| Calories from Fat 58 | 15% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 941mg | 39% |
| Potassium 211mg | 6% |
| Total Carbs 75.16g | 20% |
| Dietary Fiber 2.3g | 8% |
| Sugars 36.3g | 24% |
| Protein 8.46g | 14% |
