This old recipe for orange bread comes from a newspaper printed during World War 1. The recipe is only slightly different from the bread recipes we use today. For the 1/4 yeast cake, use 2-1/4 teaspoons of active dry yeast. I would also cut the salt in half. Baking temperature should be 350 degrees F.
Orange Bread
Dissolve 1/4 yeast cake, broken in pieces, in 1/4 cup of lukewarm water, and add one egg well beaten, 1 tablespoon of melted butter, 1 tablespoon of melted lard, 1 tablespoon salt, 2 tablespoons sugar, grated rind of 2 oranges and 3/4 cup of orange juice.
Beat thoroughly using a Dover egg beater.
Add flour to make the right consistency, the amount required being about 3 cups, and beat until smooth.
Turn on a slightly floured board and knead until elastic.
Cover and let rise overnight.
In the morning shape into loaves, put in buttered bread tins, cover and again let rise.
Bake in a hot oven 45 minutes.
Source: The Day Book. Chicago, Ill.. April 26, 1917.
