An Orange & Cinnamon Swirl Bread

An Orange & Cinnamon Swirl Bread is this month challenge at We Knead To Bake #27.  The original recipe is from book 500 breads by Carol Beckerman.

It’s a simple American sweet bread. The uniqueness is its aroma. Yes, the orange and cinnamon combination is superb! Apart from its aroma, the bread dough is rolled with apricot preserve and baked to get the swirl effect. As usual, I go with all purpose & wheat flour combination. 

Ingredients:   1 cup of all purpose flour     ;     ¾ cup of whole wheat flour       ;       ½ tsp of sugar     ;   ¼ cup of brown sugar     ;     1/3 cup of warm water       ;      ¾ tsp of instant yeast      ;      1 tsp salt      ;       1 egg     ;       ½ orange juice & finely grated zest          ;         2 ½ tbsp. of apricot preserves        ;       1/2 tbsp of cinnamon    ;     oil for greasing

Procedure :  Dissolve ½  tsp sugar in the warm water and sprinkle the yeast and Leave it for 10 to 15 minutes till frothy.

In a bowl, mix together the all purpose flour, whole wheat flour, salt. Add the (liquid) yeast mixture, eggs, Orange juice and the orange zest and combine well to form firm dough.

Place the dough on a lightly floured work surface and knead for about 10 minutes until it become smooth and elastic. Place the dough in an oiled bowl and coat the dough with oil and cover the bowl with damp cloth and leave it for 90 minutes or until doubled in size.

Turn the dough out onto a lightly floured surface and punch down def°late and Knead again for a few minutes until the dough feels firm. Roll into to 3” x 12” 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 and cover the loaf tin with damp cloth and leave it for about 30 minutes or until double in size.

Transfer the loaf tin into a 200°C pre-heated the oven and bake for about 30 to 35 minutes or until the top is golden brown and the bottom of the loaves make a hollow sound when tapped. Transfer the bread on the wire rack and allow it to cool.

I am sure Orange & Cinnamon Swirl Bread won’t disappoint you!

Fruit Bread

I am back with another healthy and tasty Bread called Fruit bread. As the name suggest, the bread baked with Dry fruits. The original recipe source from here

For the first time, I used Malthouse Bread Flour. Its combination of wheat, Rye and Malt flours with flaked malted grains for a wholesome crunchy texture.

If you don’t find Malthouse Bread Flour, you may substitute with Whole Wheat or All Purpose Flour. 

Though the bread has got a very crispy crust but it’s very soft.  I pretty much liked is its texture and it’s Orange Flavor. 

Ingredients:   2 cups of malt flour   ;     1/4 cup of sugar      ;    25 gms of soft butter          ;       1 orange zest and  &  juice  ;     1 egg (beaten)   ;     1/2 tsp of instant yeast   ;     1/4 tsp cinnamon powder       ;        1 tbsp of honey      ;  1/2 cup of Lukewarm water      ;       100gms of mixed dried fruits.

Procedure :  Mix together the dried fruits, orange zest and set aside. 

Mix sugar,  yeast, cinnamon powder, honey and lukewarm water and kept aside for five minutes. 

Add Flour to the yeast mixture and mix well to form dough. Add egg, butter, dry fruit mixture and orange juice and combine well. 

Cover the dough with damp cloth and leave in a warm place for 2 hours. Deflate the dough and make loaf or braided and allow it for second rise, for about an hour.

Transfer the loaf into a pre - heated oven and bake it for 45 minutes at 180°c. Allow to cool and slice to desire thickness.

Fruit bread can be consumed with Cream cheese / Olive oil dip / Butter. Soft bread with dry fruits and orange flavor…..imm…….. it’s Divine.