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printer friendly format   Orange-Cinnamon Swirl Bread 6 cups bread or all-purpose flour, approximately 2 packages dry yeast 1/3 cup nonfat dry milk (Bobbie uses regular dry) 1/2 cup granulated sugar 1 1/2 teaspoons salt 1 1/4 cups hot water (120F to 130F degrees) 1/4 cup (1/2 stick) butter, room temperature 1 tablespoon grated orange peel 3/4 cup orange juice 1 egg, room temperature 1 tablespoon ground cinnamon mixed with 1/2 cup sugar 2 teaspoons water Frosting: 1 cup confectioners sugar 1 teaspoon grated orange peel 4 teaspoons orange juice Baking pans 2 medium 8 x 4 loaf pans, greased or teflon. Measure 2 cups flour into a large mixing or mixer bowl and add the dry ingredients (this includes yeast right out of the package). Pour in the hot water and stir vigorously to blend into a thin batter. Add the butter, orange peel, orange juice, and egg. Add flour, 1/4 cup at a time, stirring with strong strokes after each addition until the dough becomes a rough shaggy mass that can be turned out onto a floured work surface. Or use the mixer flat beater until dough gets too thick to beat, and then attach the dough hook. Knead for 8 minutes by hand or with the dough hook. Add a bit more flour if the moisture works through the surface and sticks to the work counter or the sides of the mixer bowl. Place the dough in a greased bowl, turning the dough to be certain it is filmed on all sides. Cover the bowl tightly with plastic wrap and put aside until the dough has doubled in bulk, about 1 hour.   Shaping: Fold back the plastic wrap and punch down the dough. Turn it onto the floured work surface and divide into 2 pieces. Cover with wax paper and let rest for 10 minutes. Roll each piece into a 15 x 7 inch rectangle. Each will be about 1/2 inch thick. Spread each piece with the cinnamon-sugar mixture. Sprinkle each with 1 teaspoon water and smooth with a spoon or spatula. Roll from the narrow side. Seal the edges securely by pinching tightly along the seams. Tuck the ends and place seam down in the pans. NOTE* Kay doubled the cinnamon sugar and water, dumped it on the bread and spread it with her hands. Also Bobbie says she pinched the seams really well and only had a little leakage, make sure you pinch big time. Kay said, "I followed this advice and it worked great."   Second Rising: over the pans with wax paper and let stand until the dough has doubled in bulk, about 45 minutes. Preheat the oven to 375 degrees F, 20 minutes before baking. Bake for 10 minutes then reduce heat to 325 degrees F and bake for 30 minutes more, or until the loaves are nicely browned and test done when tapped on the bottom with a forefinger. The sound will be hard and hollow.   Final Step: Remove the bread from the oven. Turn out onto a metal rack to cool. Blend together the frosting ingredients and when the loaves have cooled, spread over the top of the bread. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.