California Orange Bread
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: california (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One cup of orange juice
- Two tablespoonfuls of melted shortening
- Four tablespoonfuls of sugar
- One and a half teaspoonfuls of salt
- One-half cupful of seeded raisins
- One-half cupful of chopped almonds
- One egg
- one yeast
Method
- Grate the rind of two oranges and then place in a bowl and add One cup of orange juice, warmed to 80 degrees Fahrenheit, Two tablespoonfuls of melted shortening, Four tablespoonfuls of sugar, One and a half teaspoonfuls of salt, One egg.
- Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture;
- then work in sufficient flour to make a smooth elastic dough;
- usually about eight cups.
- Place in a greased bowl and turn the dough to thoroughly coat with grease.
- Cover and let rise for three hours.
- Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour.
- Repeat the punching down and then let rise for three-quarters of an hour.
- Turn out on a moulding board and mould into three loaves, adding One-half cupful of seeded raisins to one loaf, One-half cupful of chopped almonds to second loaf, and keep the third loaf plain.
- Place in greased pans and let rise for three-quarters of an hour.
- Bake in the hot oven for 40 minutes.
- The temperature of the oven should be 400 degrees Fahrenheit.
- This bread is delicious for sandwiches.
- Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked.
- The size and shape of the pans affect the quality of the bread.
- Avoid too deep or shallow pans.
- A pan, 7-1/2 by 4-1/4 inches, will give the best results.
- Turn the bread on a wire cake rack to cool.
- This permits the free circulation of air.