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    Double Swirl Cinnamon Bread


    Source of Recipe


    Tim Culey

    List of Ingredients




    Double Swirl Cinnamon Bread

    5 - 6 Cups Bread Flour
    3 TBS Sugar
    2 tsp. salt
    2 pkgs. active dry yeast
    2 C water
    1/4 C oil or shortening

    BROWN SUGAR GLAZE

    1 C powdered sugar
    2 TBS brown sugar
    2 TBS margarine or butter, softened
    1 tsp. vanilla

    Add 1 to 3 TBS of milk to above mixture to form glaze consistency. Drizzle glaze over loaves; sprinkle with nuts if desired.



    Recipe



    Lightly spoon flour into measuring cups; level off. In large bowl, combine 2 Cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil until very warm (120 - 130 degrees F.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from the sides of the bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under the surface, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours.
    Punch down dough several times to remove all air bubbles. Allow to rest for 10 minutes covered with inverted bowl.
    Divide dough into two pieces and roll each piece into a 16x8 rectangle. In small bowl, combine 1/2 C sugar, 1/4 C raisins, 2 tsp. cinnamon and 1 1/2 tsp. grated orange peel; blend well. Spread each rectangle with 1 TBS margarine or butter, softened; sprinkle with half the sugar-raisin mixture. To shape loaves, tightly roll shorter sides toward center; pinch coils together to form seam. Place seam side down in 9x5-loaf pan.
    Cover; let rise in warm place until doubled, about 45 minutes. Heat oven to 375 degrees F. Bake for 35 - 45 minutes or until loaves sounds hollow when lightly tapped. Remove from pans immediately; cool on racks. If desired, brush tops with melted margarine; sprinkle with cinnamon-sugar or glaze with brown sugar glaze.

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