ZUCCHINI BREAD

Years ago, when I first lived on my own after college, I bought The Book of Bread by Judith and Evan Jones. Over the years I have baked the zucchini, the banana, and the blueberry orange quick breads so many times I can’t begin to count. The pages in the book where you will find these recipes are crinkled and splattered with batter, a testament to how good and easy these recipes are.

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I gravitated to the quick breads as opposed to the slow rising, kneading kind of bread because I was always a working mom. There might have been a few times, before children, that I made the Honey Wheat but you can tell by the pages in that section of the book, I didn’t make it often.

Anadama

My mother-in-law bought a bread machine and loved using it. Her speciality was Anadama bread. Here’s Judith and Evan Jones version of the origin of this bread.

For generations this bread was a New England secret. They used to tell a story at Rockport, Massachusetts, about a Yankee whose wife was so lazy and uncaring that one day she left him in the midst of preparing the corn meal mush that, with a pitcher of molasses, was all she had planned for supper. Angrily the husband tossed the mush and molasses together, added flour and yeast, and muttered over and over, “Anna, damn ‘er.” As the bread he thus contrived became better known, polite society memorialized the incident by naming the delicious but accidental bread Anadama. ~ The Book of Bread, Judith & Evan Jones

Any time my husband and I would call to say we were coming to visit my mother-in-law on Cape Cod, she would set the large bread maker on the kitchen counter, whip up a loaf of Anadama and “take a package of chicken out of the freezer.” She always had chicken in the freezer.

She loved that bread machine so much, one Christmas she bought nine of them, for her seven sons and two daughters. My kids loved using it but it was one of those things that when the novelty wore off, it ended up in the closet collecting dust. I sold it at the yard sale when we sold the house. But I think I’m going to start making bread, “out of scratch” as my younger daughter used to say. I might start with the Anadama but in the meantime, here’s a quick bread I still always make.

 

ZUCCHINI BREAD

1 1/2 cups white flour

1 cup sugar

2 tsp baking power

1/2 tsp baking soda

1/2 tsp coarse salt

1/4 tsp ground ginger

2 eggs

1/2 cup oil

1 1/2 cup grated zucchini

1 tsp chopped orange peel

1/2 cup walnuts

Mix the flour, sugar, baking powder, baking soda, salt, and ginger together thoroughly.

In a medium-size bowl beat the eggs, then add the oil and the grated zucchini.

Stir in the dry ingredients, the orange peel (be sure to strip off the the peel from the orange and chop it, not grate it–it has more crunch that way), and the walnuts.

Scrape the batter into a buttered 9-inch bread pan and bake in a preheated 350 degree oven for 50 minutes. Let cool in the pan 5 minutes, then turn out onto a rack.

*** I stole a trick from Ina Garten, the Barefoot Contessa. After I cut the orange peel, I squeezed the orange. It was a big Florida orange and I got a 1/4 of cup of juice out of it. I put the cooling rack on a broiler pan and drizzled the orange juice over the bread. I also used almonds instead of walnuts because I always go with the nuts I have in the house.

Thank you Judith and Evan Jones for years of delicious bread.

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