Cinnamon Swirl Orange Bread - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, warm (110 to 115 degrees F)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon orange peel, grated
1 1/2 teaspoons salt
6 1/4 cups all-purpose flour
1 egg, lightly beaten
FILLING
1/2 cup sugar
2 teaspoons ground cinnamon
2 teaspoons water
GLAZE
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon orange peel, grated

Preparation

Dissolve yeast in water.
In a mixing bowl, combine milk, orange juice, sugar, shortening, peel and salt.
Add 2 cups flour, yeast mixture and egg; mix well.
Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down and divide in half. Cover and let rest for 10 minutes.
Roll each half into 15-in. x 7-in. rectangle.
For filling, combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water.
Roll up, jelly-roll style, starting with a short end. Seal edges.
Place with sealed edge down in two greased 8-in. x 4-in. x 2-in. loaf pans.
Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 30-35 minutes or until golden brown.
Remove from pan and cool on wire racks.
Combine glaze ingredients; spread over loaves.