Cinnamon Raisin Swirl Bread With A Hint Of Orange by bocca

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Cinnamon Raisin Swirl Bread With A Hint Of Orange
Submitted by bocca on February 02, 2004 at 10:15 pm

DESCRIPTION
Cinnamon Raisin Swirl bread with a hint of Orange

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
6 cups bread or all purpose flour
1 1/2 cups o.f. oats
2 pkgs yeast
1/2 cup sugar
1 1/2 tsp salt
1 1/4 cups hot milk (120 to 130)
1/4 cup (1/2 stick) butter, room temp.
1 Tbsp. orange zest
3/4 cup orange juice, room temp.
2 eggs, room temp.
1 Tbsp. cinnamon blended with ? cup sugar
2 cups raisins approx. (Use as much or as little as you like)
Measure 2 cups flour into a large mixing bowl, add the oats, yeast, sugar and salt. Pour in the milk, stir to make a smooth batter. Add the butter, zest, orange juice and eggs. Add enough of the remaining flour until the dough becomes a rough shaggy mass. Knead 8 minutes, dough is soft and smooth.
Place in a greased bowl, turning, cover with plastic wrap and put aside until doubled about one hour.
Flatten the dough, turn onto work surface and divide in half. Let rest 10 minutes. Roll each piece into a 15x7 rectangle. Sprinkle the dough with water to cover but not soak (this is where butter is usually smeared on the dough) sprinkle with half the cinnamon/sugar and half the raisins. Roll up as tightly as possible. Repeat with the other half.
Let rise on parchment lined baking sheets until doubled, about 45 minutes. Preheat oven to 375 while bread is rising. Bake at 375 for 10 minutes then reduce heat to 325 and bake for 30 minutes more or until loaves are nicely browned and test done. Cool on rack.
This is an adaptation of Bernard Clayton's Orange Cinnamon Swirl Bread

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