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Cinnamon Bread

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“I'm not good at making breads, but this one turns out very good for me. Once you taste fresh cinnamon bread you wont want the store-bought kind anymore. The same oranges I used for the grated peel I also juiced, and the orange flavor is subtle as a result (a juice from concentrate would create a stronger flavor). My recommendation when making this is to make sure your oven is fully preheated before putting the loaves in and give it a little more baking time (5-10 minutes) with an electric oven.”
3hrs 20mins
2 loaves

Ingredients Nutrition


  1. Combine yeast and warm water in small bowl and stir to dissolve.
  2. In a large mixing bowl, combine whole wheat flour, scalded milk, orange juice, 1/2 cup sugar, oil or butter, egg, orange peel and salt. Mix well. When cooled to lukewarm, add yeast mixture and mix.
  3. Add enough bread flour to make a soft dough (you might get to this point before using 4 1/2 cups). Knead 8-10 minutes until smooth. Place in greased bowl, turn to grease both sides, cover with damp cloth and let rise until doubled in bulk, about 1 1/4 hours. Punch down and divide in half. Roll or stretch each portion to a rectangle measuring about 15 x 7 inches.
  4. Combine cinnamon and 1/3 cup sugar and divide in two parts. Sprinkle evenly on the two rectangles of dough. Roll up like a jelly roll and place in greased 9 x 5 inch loaf pans. Let rise until doubled. Bake in preheated oven at 350F for about 30 minutes. Leave in pans 5 minutes then remove and cool on wire rack.

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