------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Candied Orange Rind Bread
 Categories: Breads Fruits Quick   
   Servings: 10
 
       4 ea Oranges; Md 
       1 c  Water 
       1 c  Sugar 
       4 c  Unbleached Flour 
       6 ts Baking Powder 
     1/2 ts Salt 
     1/4 c  Butter Or Regular Margarine 
     1/2 c  Sugar 
       2 ea Eggs; Lg 
       2 c  Milk 
 
   Thinly peel the oranges, using a vegetable peeler.  Cut the orange rind
   into thin slivers. (Reserve the oranges for another use, or eat them and
   enjoy.)  Combine the orange rind and 1 cup of water in a 2 quart saucepan
   and bring to a boil, then reduce the heat, cover, and simmer for 15
   minutes or until the rind is tender.  Add the 1 cup of sugar and continue
   cooking, uncovered, until the mixture is syrupy, about 15 minutes.  Cool
   to room temperature.  Meanwhile, sift the flour, baking powder and salt
   together in a bowl and set aside.  Cream the butter and 1/2 cup of sugar
   together until light and fluffy, using a electric mixer set on medium.  Add
   the eggs and blend well.  Blend in the cooled orange rind mixture.  Add
   the dry ingredients alternately with the milk to the creamed mixture,
   beating well after each addition.  Pour the batter into 2 greased 9 X 5 X
   3-inch loaf pans.  Bake in a preheated 350 degree F. oven for 50 minutes
   or until a cake tester or wooden pick inserted in the center comes out
   clean.  Cool in the pans for 10 minutes before removing to wire racks to
   finish cooling.  Wrap in aluminum foil and let stand overnight before
   slicing.  This bread slices better when it has cooled for 24 hours.
  
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