I used this to replace a recipe I'd lost, and it's a pretty close match. However, some of the directions, which might be helpful for inexperienced bakers, have been left out. Generally, you beat the shortening (butter, margarine) until it's light and creamy, then add the sugar and beat until light and creamy. Then you add the eggs, which have been beaten (how much? at least until the white and yolk are indistinguishable, and maybe longer). Next, you often sift together the dry ingredients--if nothing else, this mixes somewhat. In the recipe I once had, you added the mixed dry ingredients alternately with the mixed liquid ingredients, beginning and ending with the dry(?) ingredients.
The orange rind does cause the dough to look curdled, but the bread turns out just fine.