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

1/2 c. sugar
2-3 tsp. cinnamon
2 tsp. water
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.


Anonymous said...

Looks yummy!

Cranberry Morning said...

Oh my, that does sound and look so good!