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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 32 |
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Instead of wrapping up presents to give at Christmas, I customarily knead them. This citrusy cinnamon bread is a hit with anyone who has a sweet tooth. You can also make a loaf that's terrific for toasting by eliminating the glaze. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup milk |
3/4 cup orange juice |
1 cup sugar, divided |
1 tablespoon grated orange peel |
1-1/2 teaspoons salt |
1 egg |
6-1/2 to 7 cups king arthur unbleached all-purpose flour |
additional water |
2 teaspoons ground cinnamon |
glaze: |
1 cup confectioners' sugar |
2 tablespoons orange juice |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge.
4. Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 2 loaves.
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