24 maggio 2015

Orange and Cinnamon Swirl Bread

Another simple and easy recipe this month for We Knead to Bake's challenge: Orange and Cinnamon Swirl Bread, recipe from 500 Breads by Carol Beckerman.
It is a typical American style sweet breakfast bread, but delicious also at teatime.
This month Aparna is having a giveaway of a copy of the book on her blog and everyone with an Indian shipping address is free to try for a chance to win it, so hurry up and leave a message to her.
I followed the recipe as described but you can make a little changes: you can leave out eggs if you don’t use them and reduce sugar in the dough and in the filling at your pleasure. You can choose any sort of preserve you like but be always aware about the amount, not too much or you will find it oozing out of your baked bread making it a bit messy and sticky (as it happened for one of mine).
Besides, liquid or flour can vary a little, you might also need a little more or less, but the dough must not be very soft. 

orange&cinnamon swirl bread


1 tsp sugar
2/3 cup warm water
2 tsp active dry yeast
3 1/2 cups all-purpose flour
2 tsp salt
3 tbsp sugar
2 eggs
the juice and finely grated zest of an orange
5/6 tbsp apricot preserves
1 tbsp cinnamon
1/2 cup brown sugar
oil for greasing

orange&cinnamon swirl bread

Grease 2 8”x 4” loaf tins with a little oil. Dissolve 1 tsp sugar in the warm water and sprinkle the yeast on top. Leave it for 10 to 15 minutes till frothy.
In a large bowl, mix together the flour, salt and the 3 tbsp sugar. Add the liquid yeast, the eggs, the juice and the zest of orange and work into a somewhat firm dough.
Turn out onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Place the dough in a large oiled bowl, and turn so it is coated all over. Cover and put it in a warm place for about 1 1 /2 hours, until doubled in size.
Turn the dough out onto a lightly floured surface and punch down. Knead for a few minutes until the dough feels firm. Roll into to 6 x 13-inch rectangles. Keep the measurements as much as possible 'cause the dough should be too thin, it might tear up while baking and the filling ooze out (as it happens to one of mine). Spread each rectangle with apricot preserves and sprinkle with cinnamon and brown sugar. Roll up each rectangle like a jelly roll as tightly as you can, seal the seam well (in case help with a little water) and place in the loaf tins, the seams facing down. Put in a warm place for about 30 minutes, until doubled in size.

Pre-heat the oven to 200C (400F) and bake the loaves for about 30 to 35 minutes until the top is golden brown and the bottom of the loaves make a hollow sound when tapped. Cool on a wire rack.
This recipe makes 2 medium sized loaves.

orange&cinnamon swirl bread

This recipe also goes to Susan's weekly YeastSpotting.

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