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Title: Cinnamon Swirl Orange Bread
Categories: Bread Check
Yield: 2 Loaves
| 1 | pk | Active dry yeast |
| 1/4 | c | ;water, warm (110-115F) |
| 1 | c | Milk; warm (110-115F) |
| 3/4 | c | Juice, orange |
| 1/2 | c | Sugar |
| 1/4 | c | Shortening |
| 1 | tb | Orange peel; grated |
| 1 1/2 | ts | ;salt |
| 6 1/4 | c | Flour; to 6 3/4 cups |
| Eggs; lightly beaten | ||
| FILLING | ||
| 1/2 | c | Sugar |
| 2 | ts | Cinnamon; to 3 teaspoons |
| 2 | ts | ;water |
| GLAZE | ||
| 1 1/2 | c | Sugar, powdered |
| 4 | ts | Juice, orange |
| 1 | ts | Orange peel; grated |
Dissolve yeast in water. In a mixing bowl, combine 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. Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top, Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down and divide in half. Cover and let rest for 10 mintues. Roll each half into a 15x7" rectangle. For filling, combine sugar and cinnamon; sprinkle over each rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll fashion, starting with a short end. Seal edges. Place with sealed edge down in two greased 8x4x2" loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan and cool on wire racks. Combine glaze ingredients; spread over loaves.