1 pkg. dry yeast
1/4 c. warm water

Soften yeast in water.

1 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 1/2 tsp. salt
1 tbsp. orange peel, grated
3/4 c. orange juice, reconstituted or fresh

Mix all ingredients. Cool to lukewarm.

2 c. all-purpose flour, sifted

Add to milk mixture. Stir well. Add yeast, 1 egg (optional). Add and beat until smooth.

4 1/2 to 5 c. all-purpose flour, sifted

Add enough flour to make soft dough. Knead on lightly-floured surface until smooth (10 minutes). If using bread hook and mixer, dough should clean sides of the bowl. Place in lightly greased bowl. Cover with damp cloth and let rise in warm place until double (1 1/2 hours). Punch down, divide in half and form 2 balls. Place on lightly-floured surface, cover and let rest 10 minutes. Form loaves. Place in greased loaf pans. Bake for 30 minutes at 350 degrees. Cool. Makes 2 loaves.

OPTIONAL FROSTING:

1 c. sifted 10x sugar
1 tsp. orange peel, grated
4 tsp. orange juice

Mix together with fork until smooth. Drizzle over cooled bread before slicing. Better Homes and Gardens.