Cinnamon Swirl Orange Bread

Name: Cinnamon Swirl Orange Bread
Total time: 55 min
Yield: 2 loaves
Ingredients: 5 to 5-1/2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon freshly grated orange peel; 1 envelope Fleischmann's® Quick Rise Yeast; 1 teaspoon salt; 1 cup milk; 1/4 cup water; 1/4 cup orange juice; 1/4 cup butter OR margarine; 1 egg; 1/2 cup sugar; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons orange juice; 1 teaspoon freshly grated orange peel

Intermediate • 2 loaves • 55 min

Combine 1 cup flour, sugar, orange peel, undissolved yeast and salt in a large bowl. Heat milk, water, orange juice and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let dough rest 10 minutes. Divide dough in half; roll each to 12 x 7-inch rectangle. Sprinkle evenly with Cinnamon Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Ingredients

Dough:

5 to 5-1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon freshly grated orange peel
1 envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/4 cup orange juice
1/4 cup butter OR margarine
1 egg

Cinnamon Filling:

1/2 cup sugar
1 tablespoon ground cinnamon

Orange Glaze:

1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon freshly grated orange peel

Method

Combine 1 cup flour, sugar, orange peel, undissolved yeast and salt in a large bowl. Heat milk, water, orange juice and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let dough rest 10 minutes.
Divide dough in half; roll each to 12 x 7-inch rectangle. Sprinkle evenly with Cinnamon Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350°F for 30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Orange Glaze.
Cinnamon Filling: Combine sugar and cinnamon in a small bowl. Stir to blend.
Orange Glaze: Combine powdered sugar, orange juice and orange peel in a small bowl. Stir until smooth.