Recipe: Orange Cinnamon Bread

I got this recipe from the people I buy farm fresh eggs and veggies from (Val's Veggies).  Not sure where she got it.  She made a loaf for each of her customers and it was YUMMY.  My first attempt did not turn out nearly as wonderful as hers, but she's been baking it for 30 years and I've only been at it about a year.  It still didn't suck though!

Mine turned out a little tough and dry.  Also, I had never heard of XXX sugar (is that naughty sugar?).  Apparently, it is a super fine granulated sugar.  Since I don't have much call for that in other recipes, I just made a powdered sugar glaze.  Who cares?

Orange Cinnamon Bread

2 pkgs yeast

1/4 cup warm water

1 cup milk

3/4 cup orange juice

1 cup sugar, divided

1 Tblsp. orange peel

l 1/2 tsps salt

1 egg

6 1/2 to 7 cups flour

2 tsps. cinnamon

Glaze:

1 cup xxx sugar

2 Tblsp. orange juice

In mixing bowl, dissolve yeast in warm water, let stand for 5 min. In a saucepan, heat milk and orange juice to 110', add to yeast mixture, Stir in 1/2 cup sugar, orange peel, slat, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, cover and let rise until double about 1 hour. 

Punch down and divide in half. Roll each portion into a 15 x 7 rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1" of edge. Tightly roll up, jelly-roll style starting with a short side; seal ends.

Place seam side down in two greased 9x5x3" pans. Cover and let rise in warm place until double, about 1 hour.

Bake at 350 for 35- 40 min. or until golden brown. Remove from pans to cool on rack.Combine glaze ingredients; drizzle over bread.

Val also shared with me:

"You had mentioned that sometimes your bread doesn't turn out light and fluffy. What kind of flour are you using? Anymore the flour you buy has been cut with barley to make it cheaper. I think sometimes it is way more barley than wheat. That means there isn't enough gluten to make it rise. For better results use the gold medal bread flour or add 1/3 to 1 cup of gluten flour depending on the size of batch you are making.

Have Fun!!!!!"

I wish I could blame my failures on the flower.  I buy organic bread flour from the Health Food store.  I just need more practice and don't yet have the knack mastered.  I will persevere!