Orange Bread
"This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it. When I asked her how long it had taken to develop the tricky recipe, she flattened my ego by telling me she'd gotten it out of a magazine years before! I like to make it for Christmas."
Total Time
3 hours
Servings
Varies
Component 1
Orange peel 6 ea. 1 cup 125 g 35.7%
White sugar ½ cup 110 g 31.4%
Beaten egg 1 ea. 60 g 17.1%
White sugar 1 cup 225 g 64.3%
Melted butter or margarine 3 tablespoons 45 g 12.9%
Baking powder 3½ teaspoons 14 g 4.0%
White all-purpose flour 2½ cups 350 g 100%
Milk 1¼ cups 310 g 88.6%
Salt ½ teaspoon 3 g 0.9%
Total n/a n/a 1242 g 354.9%
Cover grated orange peel with water and boil for 5 minutes.
5 minutes
Drain and rinse, discarding water.
Barely cover with cold water (about ¼ cup).
Add ½ cup sugar and cook until peel is tender and water is cooked away; cool.
Preheat the oven to 350°F (~175°C).
Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt.
Add cooled peel to this mixture and mix well.
Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.
Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf.
55–65 minutes
- •Good warm and plain, or toasted and buttered.