So this bread, just like the previous banana bread, came together very quickly, and turned out excellent. The recipe makes one 9 X 5 loaf or two 7 X 3 loaves, and since I don't have any 7 X 3 pans, and I halved the recipe, I got a 7 X 3 loaf in an 8 X 4 pan, making it a little awkward to look at. It tastes incredible however, which I'm really glad. I used the rind of one whole orange, boiled it a few times, and then cut it up to make a syrup out of. I don't know how one loaf with two whole orange rinds would turn out, because there is a ton of orange in here. The recipe even says that if you want a lot of orange flavor, don't boil the rinds before you make the syrup. That would just be way too much orange flavoring. You also use orange juice in the recipe, just to add an extra kick of orange. So long story short, this loaf isn't messing around when it comes to orange flavoring. The barley flour, like the banana bread, also gives it a great texture. It's crumbly, but in a melt-in-your-mouth kind of way. I was really happy how this one turned out, and kinda bummed that that's the end of barley breads. I looked up more recipes and they seem to be pretty generic ones, so it makes sense why there are only three in this book. We're going to move onto corn breads though, which I can't wait for!
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