Azaleas and Oranges, 1987
Schmid, Richard
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Grandmother Craft's Orange Bread

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of the food of one’s childhood and early youth.”
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Oranges
Campanelli, Pauline Eble
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Grandmother Craft's Orange Bread
Gourmet April 1996

For candied orange zest:
2 navel oranges
3/4 cup sugar

For bread:
2/3 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
6 tablespoons unsalted butter, melted and cooled

Make candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith,
leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest
in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened,
about 15 minutes. Remove zest from syrup with tongs and transfer to a
rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container.
Chop zest fine.
Make the bread: Preheat oven to 375 degrees F. and lightly grease and flour a loaf pan, 9 1/4-by-5 1/4-by-2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder and salt.
Transfer 1 tablespoon flour mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick.) Transfer batter to pan, smoothing top, and bake bread in middle of
oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Makes 1 loaf.

(Original recipe came from The Women's City Club of Cleveland, OH
in the late twenties.)