This recipe was clipped from a newspaper then pasted onto an index card. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

ORANGE BREAD

1 cup milk
3/4 cup sugar
1 1/4 tsp. salt
1/2 cup shortening
1/4 cup warm water
2 pkgs. active dry yeast
2 eggs, beaten
Grated peel of 1 orange
5 1/2 cups flour
1/2 cup candied orange peel

Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Measure water into a large mixing bowl; sprinkle in yeast; stir until dissolved. Add eggs and grated orange peel. Stir in half the flour. Beat until smooth. Stir in candied orange peel. Add remaining flour and turn out on floured board. Knead until smooth and elastic. Place in greased bowl and rub top with shortening. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Place in greased loaf pans. Cover; let rise in a warm place about 1 hour. Bake at 375 degrees about 35 minutes. Frost.