Saturday, August 11, 2007
This is based off of a lemon bread that I make on a regular basis. The only problem is that Patrick does not like lemon. So I have adapted this recipe so that I can make something that he can enjoy.
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter,
at room temperature
1 cup sugar
1/2 cup milk
2 Tbs. finely grated orange zest
For the orange syrup:
1/4 cup sugar
2/3 cup fresh orange juice (I used valencia oranges)
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan. Or use my best friend Pam with Flour.
In a bowl, stir together the flour, baking powder and salt.
In the bowl of an electric mixer beat the butter and sugar until blended. Add the eggs one at a time, beating after each addition.
Add the flour mixture along with the milk and orange zest. Beat until blended and smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Make the orange syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool.
Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely. Makes 1 loaf.
Adapted from Williams-Sonoma Kitchen Library Series,Muffins & Quick Breads,by John Phillip Carroll (Time-Life Books, 1993).