Braided Cinnamon Swirl Orange Bread
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2 packages quick-rise active dry yeast
1/4 cup warm water
1/2 cup sugar
6-7 cups flour
1 cup warm milk
1-1/2 teaspoons salt
3/4 cup orange juice
1/4 cup butter-flavored shortening
1 tablespoon finely grated orange peel
1 egg yolk
1/2 cup sugar
1 tablespoon cinnamon
Combine the yeast, warm water and 1/2 teaspoon sugar and let proof for 10 minutes. Sift flour. Stir 2 cups flour into milk and add the rest of the sugar, salt, orange juice, shortening and orange peel; beat until smooth. Stir yeast mixture and 1 beaten egg yolk into flour mixture. Continue beating for 2 minutes on medium speed. Add enough flour to make soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until doubled in bulk, about 1 hour.
Punch down dough. Let rest 10 munutes. Divide dough into 6 equal portions. Roll each part into a rectangle, 1/2-inch thick. Spread each rectangle with sugar-cinnamon filling and sprinkle each with 1 teaspoon water; smooth with spatula. Roll each into a long rope and seal edges. Braid 3 together for each loaf.
Can be placed on large greased baking sheet or two greased 9x5-inch loaf pans. Cover; let rise until doubled in bulk. Preheat oven to 350 degrees. Bake for 30 minutes or until loaves are golden brown. Cool slightly on wire racks. Frost with icing.