Bruce ZabovCooking Corner

Orange Bread

by Bruce Zabov

I originally began baking this bread as a holiday gift for the neighbors at Christmas until I sampled it for myself, and thought “This is really good!!” The other good thing in addition to its appealing flavor is you don’t need to wait for holidays to make it. You can treat yourself to it any time you like.

With its eggs, butter and milk, it freezes beautifully. Just slice it, and place in a large plastic freezer bag with a small sheet of waxed paper or food wrap between the slices. Freeze and pull out as many slices as you like and place in the toaster or microwave it for 30-45 seconds before you enjoy it. It’s good with or without butter or jam.  Its golden color with bits of orange peel in gives it lots of visual appeal, too.

Classified as a “quick bread” because it’s made with baking powder instead of yeast to leaven it, you don’t have to wait for it to rise before it goes into the oven. Every recipe I’ve seen for Orange Bread yields two loaves– possibly because the cooks decided it was too good to make just one loaf at a time. Just guessing, but so what! Use two 8″x 4″ pans.

The texture of the bread is more cake-like than bread, but what’s in its name? It tastes great no matter what you call it!

Orange Bread

2 ripe oranges
2 C. granulated sugar
2 C. milk
1 C. butter
4 eggs
2 tsp. salt
2 TBS. baking powder
4 C. all-purpose flour

For the glaze:
1 C. sugar
1 C. orange juice
Mix together and set aside.

Preheat oven to 350. Butter and flour the two loaf pans.

To start, wash and zest the two oranges and reserve, then juice them and reserve the juice too. The two oranges you’ve just zested should yield about that amount, give or take.

In a mixing bowl, cream the butter and sugar, mix in the eggs, milk and zested orange peel, blend in the flour, salt, and baking powder. Mix by hand or with an electric beater until blended and divide into the two baking pans.

Bake for 45 minutes or until an inserted toothpick comes out clean. Cool slightly in the pans and pour over the glaze. Let cool completely before removing from the pans and wrapping in plastic to keep fresh before using or freezing.

Next issue: Glorious pasta with capers and anchovies!