Satsuma Sticky Bread
Bread Ingredients:
1 stick unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1 tablespoon satsuma zest
1 cup plus 2 tablespoons self-rising flour
4 tablespoons milk
Pinch of salt
Glaze Ingredients:
4 tablespoons satsuma juice
1/2 cup confectioners sugar
Preheat oven to 350° F and prepare a standard loaf pan with non-stick cooking spray. Place all the bread ingredients in a food processor and blend about 2 minutes, until the ingredients are smooth. Pour the batter into the prepared pan and bake about 15-20 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
While the bread is baking, whisk together the satsuma juice and confectioner’s sugar until smooth. When the loaf is done, run a knife around the edges to loosen it from the pan. Pierce the top of the loaf several times with a skewer and slowly drizzle the glaze over the loaf. Once the glaze is absorbed, remove the loaf from the pan and place it on a cooling rack.
Jaime McLeod is the Web Content Editor for the Farmers' Almanac. She is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, loves eating organic food, and is interested in all aspects of natural wellness.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
4 comments
Hi Buck,
This photo is of two satsumas according to the photographer, who labeled it as such. I couldn’t say what the variety is. We purchase all of our images from a stock photography service.
Every satsuma that I’ve eaten has had a shape that is more like a tomato than a navel orange as depicted in the photo. Is the photo actually two satsumas and if so, what is the variety?
I have grown up with satsumas all my life in Louisiana and was so glad to find them in Florida when I moved here. The recipes are great. Thank you
Growing up in north Florida, we picked juicy Satsuma tangerines from our yard trees. Informative article, can’t wait to try these recipes Jaime, sounds delicious!
Deborah Tukua, author of Citrus Morning, Noon & Night: A Citrus Cookbook.
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