For the month of May, Aparna chose an easy bread which is loaded with flavors – An Orange and Cinnamon Swirl Bread. This bread was originally adapted from 500 Breads by Carol Beckerman.
It’s an easy bread to knead,shape and bake.This Bread is a typical American style sweet breakfast bread.
We enjoyed this bread for breakfast as well as evening snack. Apricot, Orange and Cinnamon put together makes a flavorsome bread!
Orange & Cinnamon Swirl Bread
- 1 teaspoon sugar
- 2/3 cup warm water
- 2 teaspoon active dry yeast
- 3 1/2 cups all-purpose flour
- 2 teaspoon salt
- 3 tablespoon sugar
- 2 eggs
- The juice and finely grated zest of 1 orange
- 5 tablespoon apricot preserves
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- Oil for greasing
Grease two 8”x 4” loaf tins with a little oil. Dissolve 1 teaspoon 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 tablespoon 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.
Spread each rectangle with apricot preserves and sprinkle with cinnamon and brown sugar. Roll up each triangle like a jelly roll and place in the loaf tins. Put in a warm place for about 30 minutes, until double in size.
Pre-heat the oven to 400 F 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.
for the recipe!