Orange Cinnamon Swirl Bread Food

CINNAMON-ORANGE SWIRL BREAD

Steps:

• In a bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened. Pour half the batter into a greased 9x5-in. loaf pan., Combine cinnamon, orange zest and remaining sugar; set 1 tablespoon aside for the topping. Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl. Sprinkle with reserved sugar mixture. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

CINNAMON ORANGE SWIRL BREAD

Steps:

• Cream shortening and 1 cup sugar in a mixing bowl.
• Add the eggs, sour cream and vanilla to the creamed mixture; mix well.
• In another bowl, combine together the flour, baking powder, baking soda and salt.
• Add flour mixture to creamed mixture and stir just until moistened.
• Pour half of the batter into a greased 9 x 5 loaf pan.
• Mix together the ground cinnamon, orange rind and remaining sugar; set 1 tablespoon aside for topping.
• Sprinkle cinnamon sugar mixture evenly over batter.
• Top with remaining batter.
• Cut through batter with a knife to make the swirl.
• Sprinkle with reserve cinnamon-sugar mixture.
• Bake at 350° for 55-60 minutes or until pick comes out clean.
• Cool for 10 minutes in pan; remove from pan to a wire rack to finish cooling.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL ORANGE BREAD

Steps:

• Dissolve yeast in water.
• In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
• Add 2 cups flour, yeast mixture and egg; mix well.
• Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
• Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down and divide in half. Cover and let rest for 10 minutes.
• Roll each half into 15-in. x 7-in. rectangle.
• For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water.
• Roll up, jelly-roll style, starting with a short end. Seal edges.
• Place with sealed edge down in two greased 8-in. x 4-in. x 2-in. loaf pans.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees F for 30-35 minutes or until golden brown.
• Remove from pan and cool on wire racks.
• Combine glaze ingredients; spread over loaves.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON SWIRL BREAD

Steps:

• In a small bowl soften and proof the yeast in the warm water.
• In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
• Add 3 cups flour and mix well.
• Stir in the yeast and eggs; beat well.
• Add enough of the remaining flour to make a soft dough.
• Turn out on lightly floured surface and knead 100 times.
• Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
• Punch down and divide dough in half; cover and let rest for 10 minutes.
• Roll each half into a 15x7 rectangle, about 1/2" thick.
• Mix the sugar and cinnamon for the filling together.
• Spread each rectangle with soft butter and then sprinkle the filling on each.
• Sprinkle 1 teaspoon of water over each and spread with spatula.
• Roll up as for a jelly roll beginning with narrow side; seal the long edge.
• Place sealed side down in two greased pans.
• Rise till almost double (45-60 minutes).
• Bake in a 375 degree oven for 35-40 minutes or till done.
• If it browns too much, cover with foil the last 15 minutes or so.
• NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.