By Request

BETTY SHIMABUKURO

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Reader has a hankering
for 1960s orange bread

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What Jane Nauman would really like is the recipe for orange bread served at Stewart Pharmacy in the 1960s. If by some miracle someone out there has that 40-year-old recipe squirreled away, be a hero and send it here.

Until then, Nauman said she'd appreciate any good recipe for orange bread. She describes the Stewart's bread as a yeast bread with pieces of orange rind in the dough. It was served as toast.

For convenience sake, though, she'd like a quick bread. Both types follow. They get their orange flavor from fresh juice and large quantities of grated orange peel.

Orange Bread

"Bread for Breakfast" by Beth Hensperger (Ten Speed Press, 2001, $17.95)

1 tablespoon active dry yeast
Pinch sugar
1/4 cup warm water
1/2 cup warm milk
1-1/4 cup fresh orange juice
2 teaspoons vanilla
1/2 cup sugar
4 tablespoons unsalted butter, melted
1 large egg
Zest of 1 orange, grated
5-1/2 to 6 cups bread flour
2 teaspoons salt

Sprinkle yeast and sugar over water and stir to dissolve. Let stand until foamy, about 10 minutes.

Combine milk, orange juice, vanilla, sugar, butter, egg and orange zest with 1-1/2 cups flour. Blend in a mixer on low speed until smooth, about 1 minute. Add yeast mixture, salt and 1 more cup flour. Beat 1 minute. Add remaining flour, 1/2 cup at a time, until a soft dough forms that just clears the side of the bowl.

Turn onto a lightly floured surface. Knead until smooth and springy, about 1 minute by machine; 3 minutes by hand. Add 1 tablespoon flour at a time, as needed to prevent sticking.

Place in a deep, greased container. Turn once to coat top. Cover loosely with plastic wrap. Let rise at room temperature until double in bulk, about 1-1/2 hours.

Line a baking sheet with parchment. Divide dough in two; form each piece into a compact, round loaf. Place seam-side down on the prepared baking sheet. Cover loosely with plastic wrap. Let rise at room temperature until double in bulk, about 45 minutes.

Preheat oven to 350 degrees, letting oven warm for 20 minutes. Bake loaves 35 to 40 minutes, or until golden brown and bottom sounds hollow when tapped. Remove and cool. Makes 2 loaves.

Orange Pecan Bread

"The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins (Workman Publishing, 1979)

8 tablespoons butter, softened
3/4 cup sugar
2 eggs, separated
Grated rind of 1 large or 2 small oranges
1-1/2 cups unbleached flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch salt
1/2 cup fresh orange juice
1 cup pecans, chopped

Preheat oven to 350 degrees. Grease an 8-by-4-inch loaf pan.

Cream butter. Add sugar gradually, beating with an electric mixer until light. Beat in egg yolks, one at a time, and the grated rind.

Sift dry ingredients together; add to batter alternately with orange juice, beginning and ending with flour. Stir in pecans.

Beat egg whites until stiff and fold into batter. Pour batter into loaf pan. Bake on middle rack 50 to 60 minutes. Makes 1 loaf.

Nutritional information unavailable.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.