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

Instructions
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.

See our other Yeast Bread recipe: