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.

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