Ingredients for Cinnamon Bread
- 1/2 cup warm water (105-115°F)
- Dry Active Yeast
- 2 cups whole wheat flour
- Milk
- 1/4 cup orange juice
- Sugar
- Oil
- 1 large egg
- Orange Rind
- 1 teaspoon salt
- 2-3 cups bread flour
- Ground Cinnamon
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How to Make Cinnamon Bread
- Activate yeast: In a small bowl, combine 1 teaspoon of active dry yeast and 1/2 cup warm water (105-115°F). Stir until dissolved and let stand for 5-10 minutes until foamy.
- Combine wet ingredients: In a large mixing bowl, whisk together 2 cups whole wheat flour, 1 cup scalded milk (cooled to lukewarm), 1/4 cup orange juice, 1/2 cup granulated sugar, 1/4 cup vegetable oil or melted butter, 1 large egg, 1 tablespoon grated orange zest, and 1 teaspoon salt.
- Add yeast mixture: Add the activated yeast mixture to the wet ingredients and mix until just combined.
- Incorporate flour: Gradually add 2-3 cups bread flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but not overly wet.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 1/4 - 1 1/2 hours, or until doubled in size.
- Shape the dough: Punch down the dough to release the air. Divide the dough in half.
- Prepare cinnamon filling: In a small bowl, combine 1/3 cup granulated sugar and 2 tablespoons ground cinnamon.
- Roll and fill: Roll or stretch each dough half into a 15 x 7 inch rectangle. Spread half of the cinnamon-sugar mixture evenly over each rectangle.
- Roll and bake: Tightly roll up each rectangle like a jelly roll. Place the rolls seam-down in two greased 9 x 5 inch loaf pans.
- Second rise: Cover the pans loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled.
- Bake: Preheat oven to 350°F (175°C). Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Add 5-10 minutes baking time if using an electric oven.
- Cool: Let the loaves cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
370g
Fat
42g
Carbs
135g
