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Orange Cinnamon Bread

Instead of wrapping up presents to give at Christmas, I customarily knead them. This citrusy cinnamon bread is a hit with anyone who has a sweet tooth. You can also make a loaf that's terrific for toasting by eliminating the glaze.

32 ServingsPrep: 35 min. + rising Bake: 35 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup milk
3/4 cup orange juice
1 cup sugar, divided
1 tablespoon grated orange peel
1-1/2 teaspoons salt
1 egg
6-1/2 to 7 cups all-purpose flour
Additional water
2 teaspoons ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons orange juice

Directions

In a large bowl, dissolve yeast in warm water. In a saucepan, heat
milk and orange juice to 110°, add to yeast mixture. Stir in 1/2
cup sugar, orange peel, salt, egg and 3 cups flour; beat until
smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 15-in. x

2 of 2

Orange Cinnamon Bread (continued)

Directions (continued)

7-in. rectangle. Brush with water. Combine cinnamon and remaining
sugar; sprinkle over dough to within 1 in. of edge.
Tightly roll up, jelly-roll style, starting with a short side; seal
ends. Place seam side down into two greased 9-in. x 5-in. loaf pans.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 35-40 minutes or until golden brown. Remove from
pans to cool on a wire rack. Combine glaze ingredients; drizzle over
bread. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 142 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 117 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.