Grandmother Crafts Orange Bread - oranges

Method

• Cut oranges lengthwise into eighths and peel, reserving flesh for another use.
• With a sharp knife remove white pith, leaving zest.
• In a saucepan combine zest with enough cold water to cover and simmer 10 minutes.
• Drain zest in a colander and return to pan.
• Add enough cold water to cover zest and simmer 10 minutes more.
• Drain zest in colander.
• In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved.
• Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes.
• Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary).
• Candied orange zest may be made 2 days ahead and stored in an airtight container.
• Chop zest fine.
• Preheat oven to 375F.
• and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.
• In a large bowl whisk together sugar, flour, baking powder, and salt.
• Transfer 1 tablespoon mixture to a small bowl and stir in candied zest.
• In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined.
• Stir in zest mixture (batter will be very thick).
• Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean.
• Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.