Sunday, July 29, 2012

Cinnamon Swirl Orange Bread



This has been a real treat for breakfast this past week!

Cinnamon and orange compliment each other so well, and with a bit of butter spread on a slice, it's delicious!




Cinnamon Swirl Orange Bread
(T of H)
1 package {1/4 ounce} active dry yeast
1/4 c. warm water
1 c. warm milk
3/4 c. orange juice
1/2 c. sugar
1/4 c. shortening
1 Tbsp. grated orange peel
1 1.2 tsp. salt
6 1/4 to 6 3/4 c. flour
1 egg, beaten

Filling
1/2 c. sugar
2-3 tsp. cinnamon
2 tsp. water
 Glaze
1 1/2 c. confectioners sugar
4 tsp. orange juice
1 tsp. grated orange peel 
Dissolve yeast in warm water. In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt. Add 2 c. flour, yeast mixture, and egg, mix well. Add enough remaining flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic, about 10 minutes. Place in  greased bowl and grease top. Cover and let rise until doubled, about 1 1/4 hours. Punch down and divide in half. Cover and let rest 10 minutes.  Roll each half into a 15x7 in. rectangle. For filling, combine sugar and cinnamon and sprinkle over each rectangle. Sprinkle each with 1 tsp. water. Roll up jelly roll style starting with the short end. Seal edges. Place with sealed edge down into 2 greased 8x4 in. bread tins. Cover and let rise until doubled, about 1 hour. Bake at 350 for 30-35 minutes until golden brown. Remove from pans and cool. Combine glaze ingredients and spread over loaves.



2 comments:

Anonymous said...

Looks yummy!

Cranberry Morning said...

Oh my, that does sound and look so good!