Cinnamon Swirl Orange Bread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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My family waits expectantly for me to bake this beautiful sweet bread every year at this time. The tempting aroma as it's baking fills the kitchen and makes everybody eager for a thick slice of this yummy treat. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
3/4 cup orange juice |
1/2 cup sugar |
1/4 cup shortening |
1 tablespoon grated orange peel |
1-1/2 teaspoons salt |
6-1/4 to 6-3/4 cups king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
filling: |
1/2 cup sugar |
2 to 3 teaspoons ground cinnamon |
2 teaspoons water |
glaze: |
1 cup confectioners' sugar |
4 teaspoons orange juice |
1 teaspoon grated orange peel |
Directions:
1. In a small bowl, dissolve yeast in water. In a large bowl, combine the milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each portion into a 15-in. x 7-in. rectangle.
4. For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves. Yield: 2 loaves (12 slices each).
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