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.