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| Ambersweet oranges, a new cold-resistant orange variety. USDA photo. Image Number K3644-12. (Photo credit: Wikipedia) |
Citrus juice and zest are popular flavorings in baked goods. When a recipe calls for both, first remove the zest. Scrub the fruit, then pull a zester or a Microplane grater across the rind to yield thin strips of zest while leaving the pith behind. Wider and longer strips may be removed with a paring knife or vegetable peeler, then cut into smaller pieces. Tools for juicing citrus include a handheld wooden reamer, a reamer set into a bowl with a spout, a mechanical citrus press, and an electric reamer. The juice should be strained to remove seeds and pulp.
Orange Nut Bread recipe is a baking masterpiece that make use of both citrus juice and zest. Here's your time now to see if you have given yourself time to do what has been taught in doing your citrus juicing and zesting. It's so easy to follow these simple steps but it has a great result in return, the unforgettable taste of your orange nut bread!
ORANGE NUT BREAD
You will need:
2 cups (10 oz/315 g) all-purpose (plain) flour
1 cup (8 oz/250 g) sugar
1 tablespoon baking powder
1/2 teaspoon salt
Grated zest of 1 orange
3/4 cup (3 oz/90 g) walnuts, pecans, hazelnuts, or almonds, coarsely chopped
1/4 cup (2 oz/60 g) unsalted butter, melted
2 large eggs, beaten
3/4 cup (6 fl oz/180 ml) strained fresh orange juice
1 teaspoon vanilla extract (essence)
Here's how:
Preheat the oven to 3250F (1650C). Grease an 8 ½ -by-4 ½-inch (21.5-by-11.5-cm) loaf pan or spray with nonstick cooking spray.
In a bowl, stir together the flour, sugar, baking powder, salt, and zest. Add the nuts and stir until evenly distributed. Make a well in the center and add the melted butter, eggs, orange juice, and vanilla. Stir until smooth.
Spoon the batter into the prepared pan.
Bake until the top is browned and firm and the loaf begins to pull away from the sides of the pan, 50-60 minutes. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely. Serve at room temperature, cut into thick slices.
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