|Caraway Seed Bread and Orange Peel Bread|
Join Riversdale House Museum on On Friday, December 30, 2016 starting at 6 pm for a candlelit tour of this beautiful and historic Maryland home. This evening will showcase three eras of history. In addition to the candlelit tour, refreshments, live music, and children's activities can be found on this festive evening.
The following two recipes are taken from the Boston Cooking School Cook Book by Fannie Merritt Farmer, 1936 edition:
Modern Recipe Adaptation: Orange Peel Bread
Yield: 2 Loaves or 36 Minis
4 Cups Flour (20 ounces)
4 Teaspoons Baking Powder
1/8 Teaspoon Salt
1 Tablespoon Butter
3/4 Cup Granulated Sugar
2 Cups Milk
1 Cup Candied Orange Peel (6 ounces), Plus Extra for Garnish
Royal Icing (optional)
- Grease two oblong bread pans.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, beat together the butter and sugar. Add the egg and milk. Beat for 1 minute, until well blended.
- Place the candied orange peel in a large bowl and sprinkle 1/4 cup of the flour mixture over it. Mix until all of the fruit is covered with the flour.
- Add the flour mixture to the wet mixture and beat until fluffy. Add the flour-coated orange peel and mix until all of the fruit is evenly mixed into the batter.
- Heat oven to 325º F. Allow the batter to rest 20 minutes while the oven is heating. Then, divide the batter evenly between the two prepared bread pans.
- Bake 40-50 minutes, until a skewer inserted in the center of each bread comes out clean.
- Optional: Cool cakes, cover with royal icing, and sprinkle orange peel on top.
In honor of the Caraways, a caraway seed bread seems quite appropriate:
Note: You can make mini-muffin size Luncheon Caraway Bread by filling the muffin tin opening with a scant two tablespoons of batter. Bake for 17 minutes. Ice and garnish, if desired. Yields about 18 per batch.