CINNAMON SWIRL ORANGE BREAD
INGREDIENTS:
1 pkg. active dry yeast
1/4 Cup warm water
1 Cup warm milk (105-115 deg.)
3/4 Cup Orange juice
1/2 Cup Sugar
1/4 Cup shortening
1 Tbsp. Grated Orange peel
1 1/2 tsp. Salt
6 to 6 3/4/ cups flour
1 Egg, lightly beaten
FILLING INGREDIENTS:
1/2 Cup sugar
1 Tbsp. Ground cinnamon
2 tsp. water
GLAZE INGREDIENTS:
1 1/2 Cups Confectioners sugar
4 tsp. Orange juice
1 tsp. Grated orange peel
INSTRUCTIONS:
Dissolve yeast in water.
In mixing bowl, combine milk, orange juice, sugar, shortening, peel, and salt
Add 2 Cups of flour, yeast mixture, and egg
Add enough remaining flour to make a soft dough, turn onto a lightly floured surface; knead until smooth and elastic ( 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 hour)
Punch down dough and divide in half. Cover and let rest for 10 minutes.
Roll each half into a 15"x7" rectangle.
For filling, combine sugar and cinnamon; sprinkle over each rectangle.
Sprinkle each rectangle with 1 tsp. water.
Roll up, jelly-roll style, starting with a short end.
Seal edges, Place with sealed edges down in two 8"x4"x2" loaf pans.
Cover and let rise until doubled (about 1 hour)
Bake at 350 deg. for 30-35 minutes or until golden brown.
Remove from pan and let cool on wire racks. Combine glaze ingredients; spread over loaves.
YIELD; 2 LOAVES