Recipes > Breads > California Orange Bread

California Orange Bread


  • 2 oranges
  • 1 cup of orange juice, warmed to 80 degrees Fahrenheit
  • 2 tablespoonfuls of melted shortening
  • 4 tablespoonfuls of sugar
  • 1 1/2 teaspoonfuls of salt
  • 1 egg
  • 1 yeast cake
  • 8 cups of flour
  • 1/2 cupful of seeded raisins
  • 1/2 cupful of chopped almonds


Grate the rind of the oranges and then place in a bowl and add juice, shortening, sugar, salt, and egg.

Beat to mix and then dissolve 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 raisins to one loaf and almonds to the 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.


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Mrs. Wilson's Cook Book (1920).

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