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Heceta Lighthouse Orange Bread
Makes two 5x8-inch loaves or 5 mini-loaves
(Orange Juice as needed)
1/2 cup vegetable oil
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar
(2 T. sugar for sprinkling over the loaves before they are baked)
2 T. baking powder
1/2 tsp. salt
1 12 oz. can of evaporated milk
1 tsp. vanilla
Oil two 8 x 5 inch loaf pans or 5 mini-loaf pans.
Wash orange, cut into quarters and remove seeds (do not peel). Place into a food processor or blender and process until puréed. Add orange juice if necessary to make one cup.
In a medium bowl, beat eggs until foamy. Add oil and beat one minute.
Add orange purée and stir to combine.
In another bowl, sift together the flour, one cup of sugar, salt and baking powder. Add the ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with the dry ingredients, mixing well.
Preheat over to 400
Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 T. sugar over each loaf-or 2 tablespoons over 5 mini-loaves.
Bake 20 minutes. Score the top of each loaf length-wise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes (20 minutes if in mini-loaves).
Bread is done when a cake tester inserted in the center of the bread comes out clean. (a toothpick, perhaps?)
Let bread rest 20 minutes before removing from pan.
NOTE: This batter can be divided among 5 mini-loaf pans and baked for 20 minutes at 400° and then reduce heat to 300° and score top of the bread with a sharp knife lengthwise. Bake another 20 minutes or until bread tests done.
Two tablespoons of baking powder is correct unless you prefer a flat tire version.
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