Cinnamon Swirl Orange Bread
From the Better Homes and Gardens Bread Cook Book
Ingredients
- 1 pkg active dry yeast
- 1/4 cup water warm but not hot
- 1 cup milk scalded
- 1 cup sugar
- 1/4 cup shortening
- 1 1/2 tsp salt
- 1 Tbsp grated orange peel
- 3/4 cup orange juice
- 7 cups flour sifted
- 1 egg slightly beaten
- 2 Tbsp cinnamon
- 1 cup Confectioners sugar for icing
- 1 tsp grated orange peel for icing
- 4 tsp orange juice for icing
Instructions
- Soften yeast in 1/4 warm water.
- Mix scalded milk with 1/2 cup sugar, shortening, salt, 1 Tbsp orange peel, and 3/4 cup orange juice; cool to lukewarm.
- Stir in 2 cups of flour; beat smooth.
- Stir in yeast and egg; beat well.
- Add enough of the remaining flour to make a soft dough.
- Turn out on lightly floured surface; kneed until smooth about 10 minutes.
- Place in a greased bowl, turning dough once. Cover and let rise till double (1 1/4 hours).
- Punch down; divide in half. Cover, and let rest 10 minutes.
- Roll each half in 15x7 inch rectangles, 1/2 inch thick.
- Combine 1/2 cup sugar with cinnamon. Spread each rectangle with half the sugar mixture.
- Sprinkle each with 1 teaspoon water; smooth with spatula.
- Roll. Seal edge; place sealed edge down in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover and let rise until double (1 hour).
- Bake at 350 degrees for 30 minutes. Cool; frost with icing made of confectioners sugar, orange peel and orange juice. Drizzle icing from a spoon, moving it back and forth like "push-and-pulls" in penmanship.