Orange Nut Bread



2 1/2 cups all-purpose flour

3 tablespoons baking powder

1 teaspoon salt

1 cup sugar

1/3 cup non-fat dry milk

1/4 cup shortening, room temperature

1/4 cup fresh or frozen orange juice (diluted)

3/4 cup water

1 egg, room temperature

3 tablespoons grated orange rind

1 cup chopped walnuts, pecans or almonds



Sift into large bowl: the flour, baking powder, salt, sugar, and milk.

With a pastry blender or fingers, cut in the shortening. Pour in

orange juice, water, and add the egg. With a large wooden spoon, mix

only enough to dampen the dry ingredients. Add the grated rind and

chopped nuts and mix them in well, but don't over beat. Preheat oven

to 350 degrees.



Grease one large (9 x 5) or two small 7 1/2 x 3 1/2) loaf tins with

butter. If pan is not nonstick, line the sides and bottom with wax

paper and butter the paper in place before pouring in the dough. It

will be thick so spread the batter into the corners with a rubber

scraper. Leave the sides slightly higher than the center to allow for

the loaf to expand and level off in the oven.



Bake at 350 degrees for about 50 minutes. Remove loaf from oven and

poke holes into the loaf on top. Carefully spoon a mixture of 1/4 cup

of sugar and 3 tablespoons of lemon juice over the crust. Return to

the oven for 10 minutes or until it test done. A wooden toothpick or

metal skewer will come out clean and dry when inserted in the middle

of the loaf. If moist particles cling to the probe, return the loaf

to the oven for another 10 minutes.



Remove bread from the oven. Carefully coax the loaf out of the pan

and let loaf mature or age, overnight before serving. Once it is cool

wrap in aluminum foil.