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grated orange peel
6 1/2 - 7
bread flour, divided
Dissolve yeast in warm water in a large mixing bowl.
Heat milk and orange juice to 110 degrees.
Add heated orange juice mixture to yeast mixture.
Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups of flour to yeast mixture.
Beat mixture until smooth.
Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface.
Knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down after it has doubled.
Turn dough onto a lightly floured surface; divide in half.
Roll each portion into a 15 x 7 inch rectangle. Brush with water.
Combine cinnamon and remaining sugar and sprinkle over dough to within 1 inch of edges.
Tightly roll up jelly-roll style, starting at short side; pinch seams to seal.
Place seam down in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for 35-40 minutes or until golden brown. Remove from pans and place on wire racks to cool.
Last Updated: Mon, Feb 24, 2014