Restaurant Recipes
Heceta Head Lighthouse Bed and Breakfast Orange Bread
Yield: 2 (8 x 5 inch) loaves
Ingredients
- 1 orange
- Orange juice, as needed
- 2 eggs
- 1/2 cup vegetable oil
- 4 cups all-purpose flour
- 1 cup + 2 tablespoons granulated sugar, divided
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Oil two 8 x 5 inch loaf pans.
- Wash orange, cut into quarters and remove seeds (do not peel). Place in a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup.
- In a medium bowl, beat eggs until foamy.
- Add oil and beat for 1 minute.
- Add orange puree and stir to combine.
- In another bowl, sift together the flour, 1 cup sugar, salt and baking powder.
- Add the dry ingredients alternately with the evaporated milk and vanilla extract to the egg mixture beginning and ending with dry ingredients, mixing well.
- Heat oven to 400 degrees F.
- Divide batter evenly between prepared pans. Let batter rest for 20 minutes.
- Sprinkle 1 tablespoon sugar over each loaf.
- Bake for 20 minutes.
- Score the top of each loaf lengthwise with a sharp knife.
- Reduce heat to 300 degrees F and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean.
- Let bread rest for 20 minutes before turning out of pans.
Notes
This batter can be divided among 5 mini bread pans and baked for 20 minutes at 400 degrees. Reduce heat to 300 degrees F and score top. Bake another 20 minutes or until bread tests done.
Attribution
oregonlive.com