I have a bag of Cara Cara oranges that I have been wanting to use for baking, and on Sunday, I pulled out Bernard Clayton's recipe, "Orange Cinnamon Swirl Bread," which appeared only in the first edition of The Complete Book of Breads (pp. 422-24). I baked a whole wheat adaptation of it last year but felt that the whole wheat flavor overwhelmed the orange, so this time, I used 4 ½ cups white whole wheat and 2 ¼ cups bread flour. I used the gold yeast (high sugar) rather than the regular yeast. I increased the water from ¼ to 1/3 cup to allow for the whole wheat flour. I zested and juiced three of the oranges, which gave me just a bit less than ¾ cup juice, so I increased the buttermilk (replaced regular milk) slightly. Before I added the sugar, I used a fork to mix it with the grated zest. I've been applying this technique when I add zest to a recipe, and I find that it helps incorporate the zest more evenly and is more flavorful. My other changes were to add 4 Tbs. special dry milk and 3 Tbs. flax meal. I replaced the ¼ cup shortening with 4 Tbs. avocado oil.
When I baked the recipe last year, I had a lot of filling leak out. To try to prevent that happening again, I left a 1-inch margin without the cinnamon sugar the far end when I rolled up the dough., as well as a smaller margin on the two sides that would make the end of a loaf. I still had some leaking on the ends when I baked the loaves. The recipe calls for starting at 375 F for ten minutes, then dropping the temperature to 325 F for 30. I dropped it to 350 F, then 12 minutes later, when I noted some leaking of filling at the end, I dropped it to 325 F. I baked the loaves to an internal temperature of 190 F., so they needed an additional 5 minutes. I was pleased that only one loaf leaked at just one of its ends. I look forward to slicing it for breakfast tomorrow. The other one will go into the freezer.
For my dinner on Sunday, I am baking a Beet, Spinach, and Goat Cheese Flatbread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. I make it as one large flatbread on a 1 2/3 sheet pan. I had 2 oz. of goat cheese leftover from the frittata I made last week, so I used it with another 4 oz. log. I used golden beets, which I found in the organic section of Kroger a couple of months ago, and which have been waiting in the refrigerator for me to have time to make this entrée. Due to my other baking project, it will not be ready until close to 8:30 p.m.., but at least now I have it to warm up for meals this week.
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