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Orange-Cinnamon Swirl Bread

The sweet orange glaze on this yeast bread made with an egg pairs well with the cinnamon sugar swirl.
Based on a recipe from Bernard Clayton's New Complete Book of Breads, Bernard Clayton, Jr, Simon & Shuster, New York, 1987, p 462.
Total Time3 hours 30 minutes
Course: Breads
Servings: 2 loaves
Author: Catherine Christiano

Ingredients

  • 6 cups bread or all-purpose flour approximately
  • 2 packages fast rising dry yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups milk heated to 120 - 130 degrees F
  • 1/4 cup unsalted butter room temperature
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice room temperature
  • 1 large egg room temperature

Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar

Glaze

  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 2 1/2 teaspoons orange juice approximately

Instructions

  • Gather two 9" loaf pans; grease.
  • Into large bowl of stand mixer, measure 2 cups flour. Add yeast, 1/2 cup sugar, and salt. Pour in warm milk and mix until it is a thin batter. Add butter, grated orange peel, orange juice, and egg.
  • Add flour, 1/4 cup at a time, stirring after each addition. Dough will become a rough shaggy mass. Use a dough hook when dough becomes thick.
  • Knead for 8 minutes. Add a small amount of additional flour if dough becomes sticky.
  • Spray a large bowl with canola oil. Turn dough into bowl and rotate so grease covers all sides. Cover tightly with plastic wrap and set aside to rise until doubled, about 1/2 hour.
  • Punch down dough. Turn onto floured work surface and divide into 2 even balls. Cover with wax paper; let rest 10 minutes.
  • Roll each ball into a 15" x 7" rectangle, approximately 1/2" thick. Combine the cinnamon and sugar; spread evenly over dough. Roll from narrow side. Seal edges by pinching along seams. Tuck in ends and place seam-side down in pans.
  • Place oven rack in center and preheat oven to 375 degrees F.
  • Cover pans with wax paper, let stand until doubled, about 25 minutes.
  • Place pans in oven; bake for 10 minutes. Reduce heat to 325 degrees F; bake 30 minutes more, until loaves are nicely browned. Remove from oven, turn onto cooling rack.
  • Blend glaze ingredients together, adding enough orange juice so mixture spreads easily. When the loaves have cooled, spread over the top of the bread.