Swedish Limpa

Directions

• In a large bowl, combine 8 cups flour, yeast and orange zest. In a large saucepan, heat the corn syrup, water, orange juice and butter to 120°-130°; stir until butter is melted. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky dough). Do not knead.
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
• Punch dough down. Turn onto a lightly floured surface; shape into four round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks to cool.