| BLUEBERRY BREAD |
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Makes 1 loaf bread3 cups all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 tablespoon grated orange peel 2 eggs 1-1/4 cups milk 1 cup fresh or dry-pack frozen blueberries Preheat oven to 375ºF. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut Crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in orange peel. Beat eggs and milk together with a fork; add to bowl and stir only until dry ingredients are moistened. Rinse and drain blueberries and fold in carefully. Turn batter into a greased 9- x 5- x 3-inch loaf pan. Bake at 375ºF for 50 to 55 minutes or until golden brown. Cool for 10 minutes in pan on a rack. Remove from pan and cool slightly on a rack before slicing. |
