A Special Bread for Sandwiches

“My mom used to make grilled cheese sandwiches on this bread and serve them with steaming tomato soup on chilly Saturday afternoons,” Debra Burton writes. The Times’ Test Kitchen tasting panel also enjoyed it toasted with butter on a warm summer afternoon. APPLE-RAISIN BREAD

2 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup shortening

1 cup sugar

1 egg

1/3 cup orange juice

3/4 cup raisins

1/4 cup chopped nuts

1 cup chopped apples

1 tablespoon grated orange peel

Sift together flour, baking powder, baking soda and salt. Set aside.

Cream shortening, gradually adding sugar. Add egg and mix well. Alternately add flour mixture and orange juice, blending well. Stir in raisins, nuts, apples and orange peel. Pour into 9-inch loaf pan and bake at 350 degrees 50 to 60 minutes. Makes 1 loaf.

--DEBRA BURTON

Seal Beach