507. orange and cinnamon swirl bread
For the month of May, the We Knead to Bake group had to bake an orange and cinnamon swirl bread. The combination of orange and cinnamon is absolutely heavenly. While I was baking this bread, the kitchen was filled with wonderful aroma of both the combinations. The original recipe used apricot preserve. I couldn’t find any apricot preserve in the supermarket and we don’t get apricots so I decided to first make orange marmalade and used that as the filling. This recipe finally got me to make marmalade which I had wanted to d for a long time but never seem get down to it. I thought it would be difficult but actually its very easy. I baked an eggless version of the bread and changed the recipe to suit me. I added sugar in the dough and used brown sugar for the filling. When I sliced the bread, the swirl was not a tight swirl, though I did try to roll the dough tightly. But hey, the taste was amazing. Its a lovely bread to have for breakfast or tea. I had it even as dessert!
There are classic combinations that most of us sure will work well in baking… apple and cinnamon, strawberry and mint, blueberry and lemon, carrot and orange, chocolate and orange or mint, but must say orange and cinnamon was a lovely combination. Try it.
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What are you favourite combination of ingredients for cooking, baking etc?
ORANGE AND CINNAMON SWIRL BREAD
2 cups plain flour (all purpose flour)
1 cup wheat flour (atta)
1 tsp salt
2 tbsp sugar
2¼ tsp active dry instant yeast
1 tbsp grated orange zest (rind)
¾ cup fresh orange juice
½ cup warm milk
4 tbsp orange marmalade or apricot preserve
1 tbsp cinnamon powder
⅓ – ½ cup brown sugar
2 tbsp butter
extra butter for greasing
1 tbsp milk
- Sift both the flours and salt together into a big mixing bowl.
- Add 2 tbsp of sugar, orange zest and yeast. Mix well.
- Add orange juice and warm milk. Form a dough.
- Dust a worktop or board with flour and turn out the dough onto it.
- Knead the dough for 10 minutes (by machine for 5-7 minutes on medium speed).
- Add a bit of flour if the dough is too sticky.
- Add the butter and knead into the dough. The dough should be smooth and soft.
- Grease a bowl with butter. Shape the dough into a ball. Place it in the bowl.
- Cover and place it in a warm place.
- Let the dough prove(rise) till its double the size. Mine took 1½ hours.
- Grease a 9″X 5″ loaf tin with butter.Line it parchment paper.
- Turn out the dough onto a floured work top or board. Knead it gently to remove the air.
- Roll it into a 15″X 8″ rectangle.
- Mix cinnamon powder and brown sugar together.
- Spread the marmalade or preserve over it.
- Sprinkle brown sugar mixture over it.
- Roll the dough into a tight roll like a swiss roll.
- Pinch the seam to close completely. Tuck both the ends in.
- Place the roll into the prepared loaf tin with the seam side down.
- Place the dough again in a warm place to rise till its double the size or about an inch above the rim of the loaf tin.This will take about 30 -35 minutes. Brush 1 tbsp milk over the top of the risen dough gently.
- Preheat the oven to 180°C.
- Place the dough in the oven to bake for 30 -35 minutes till the top is golden brown.
- Remove the bread from the oven.
- Remove it from the tin and place it on a wire rack.Let it cool down completely before you slice it.
- If you have a smaller tin loaf e.g a 8″X 4″ then divide the dough into two and roll each into a 6″X 13″ rectangle.
- You can use white sugar instead of brown.
- You can add less sugar in the dough if you like.
- You can add 1 egg to the dough. You may not need to use the milk and butter.
- The original recipe uses 2 cups of plain flour. I took 2 cups of plain flour and 1 cup of wheat flour.
- Don’t use too much of the preserve or marmalade as it will ooze out of from the sides and seam.
- If the top begins to brown quickly then cover the loaf tin with a sheet of aluminium foil.