Cinnamon Swirl Orange Bread Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/4 cup shortening
• 1 tablespoon grated orange peel
• 1-1/2 teaspoons salt
• 6-1/4 to 6-3/4 cups all-purpose flour
• 1 egg, lightly beaten
• FILLING:
• 1/2 cup sugar
• 2 to 3 teaspoons ground cinnamon
• 2 teaspoons water
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons orange juice
• 1 teaspoon grated orange peel

Directions

• In a small bowl, dissolve yeast in water. In a large bowl, combine the 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 surface; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down and divide in half. Cover and let rest for 10 minutes. Roll each portion into a 15-in. x 7-in. rectangle.
• For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up, jelly-roll style, starting with a short end. Seal edges. Place each seam side down in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 1 hour.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Combine glaze ingredients; spread over loaves. Yield: 2 loaves (12 slices each).

Cinnamon Swirl Orange Bread published in Taste of Home December/January 1997, p39