ORANGE BREAD

        1 egg                            1-½ tbsp melted butter
        zest of 3 oranges                3-¾ cup flour
        about 6 tbsp orange juice        ¾ tsp salt
        water to 1 cup                   2 tsp yeast
        ¼ cup sugar                      

Zest (about 2 tablespoons) and juice the oranges, using water to fill the juice to one cup. Sift the flour and salt together. Beat the eggs and mix in the juice and water. Mix in the zest, sugar, and melted butter. Pour into the bread machine pan. Pour in the flour and salt. Place the yeast in an indentation atop the flour.

Use the sweet bread setting for approximately a two-pound loaf with a light crust. Brush the top with melted butter before removing from bread pan.

Adapted from the “Better Homes & Gardens Bread Cook Book” (1963). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!