Cinnamon Orange Swirl Bread
Compliments of: Chef Becky Selengut of Cornucopia Cuisine
This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the yeasty wholesome bread.
Makes 2 loaves
1 packet yeast, active dry
1/4 cup warm water
2 cups whole milk-- scalded
1/2 cup sugar
1/2 cup butter
2 teaspoons salt
3 cups Bluebird Grain Farms Soft White Wheat Cake and Pastry Flour
2 eggs -- lightly beaten
4 cups Bluebird Grain Farms Hard White Wheat Flour, fine grind
1 orange -- zested
1 cup dark brown sugar
2 tablespoons cinnamon -- freshly ground
2 teaspoons melted butter -- as needed to brush on top of loaves
Soften yeast in the warm water. Combine the scalded milk, 1/2 cup sugar, butter and salt. Cool to lukewarm and add the 3 cups of soft white wheat. Mix well. Stir in the yeast mixture plus the eggs. Beat well and add the 4 cups of hard white wheat flour plus the orange zest to make a soft dough. Knead 8-10 min. Place in greased bowl and let rise 1 1/2-2 hours. Punch down and divide in half. Cover and rest 10 minutes. Roll each 1/2 in 15 x 7” rectangle, 1/2” thick.
Mix dark brown sugar and cinnamon. Reserve 2 T of mix. Sprinkle remainder over each rolled out dough. Sprinkle 1 teaspoon of water over each and smooth with spatula. Roll like a jelly roll, beginning with narrow side. Seal long edge by pinching it together. Place edge down in 2 greased 9 1/2 x 5 x3” loaf pans. Let rise, covered, until doubled. Just before baking brush loaves with soft butter and sprinkle remaining cinnamon sugar over the top. Bake at 350 for 45 minutes.