We Knead to Bake #27 - An Orange and Cinnamon Roll

You should eat delicious things while you can still eat them go to wonderful places while you still can.. Nora Ephron

I have been typing this post from a week! but something keeps cropping up, I kept writing it in bits and pieces,   I had almost done it and yesterday I thought Yay! I have done it and I can post, but  I lost everything as something happened and it didn't Autosave.  My internet has been playing up so much,  I am fed up.
Past week life has been so busy when the sun is up you just can't waste your time, my other passion is gardening, when summer is here the six months all my dormant plants come to life and they all need lots of love and care.   I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone.
I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone, last year we had the same kind of the wind which broke my fence.
This post had to be on the blog on 24th last month, I bake with few wonderful blogger friends who have the same ilk like me, baking bread is something we all love - We Knead to bake #27, Yup this our 27th Bread,   I haven't posted my breads which I baked these group for some time, after a long time here is mine, absolutely gorgeous bread thanks Aprana for this wonderful bread.  This bread has been Reproduced from  5oo Breads from Carol Beckerman, I have tweaked the bread with little things and I haven't changed anything much  I have used Khorsan Flour with the bread flour to make it bit healthier otherwise the recipe is just the same.
This is a Breakfast Bread, that's what I told my kids, but they just loved it, especially my son, he kept coming for seconds and thirds, he just couldn't stop with 2 slices!, Let's see how this bread is baked,
I baked this bread in a big loaf tin, this dough makes 2 loaves, I would definitely suggest you to use 2 loaf tins as suggested it makes 2 medium sized loaves.

AN ORANGE AND CINNAMON SWIRL BREAD
(Reproduced from 500 Breads by Carol Beckerman)

INGREDIENTS:
1 tsp Sugar
2/3 cup warm + 1/4 cup*
2 tsp dry yeast
450 grms Bread flours
100 grms Khorsan flour*
3 tbsp Sugar
2 Eggs
1/3 cup Juice and finely grated zest of 1 Orange
5tbsp Apricot Preserve
1 tbsp Cinnamon powder
1/2 cup Brown sugar
Oil for greasing

EQUIPMENT:
8'' X 4''  2 loaf tins

METHOD:
Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active.  To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to  1 and 1/2 hours in a warm place until it doubled in size.
Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar.  Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow.  Cool it on a wire rack, This recipe makes 2 loaves.

NOTES:
As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water

Enjoy and this is Yeast spotted

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We Knead to Bake #27 - An Orange and Cinnamon Roll

sweet and delicious, scrumptions on the go Breakfast bread

Course Breakfast

Prep Time 3 hours hours

Cook Time 35 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 2 Loaves

Author Jayasri

Ingredients

• 1 tsp Sugar
• 2/3 cup warm + 1/4 cup*
• 2 tsp dry yeast
• 450 grms Bread flours
• 100 grms Khorsan flour*
• 3 tbsp Sugar
• 2 Eggs
• 1/3 cup Juice and finely grated zest of 1 Orange
• 5 tbsp Apricot Preserve
• 1 tbsp Cinnamon powder
• 1/2 cup Brown sugar
• Oil for greasing

Instructions

• Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active. To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
• Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to 1 and 1/2 hours in a warm place until it doubled in size.
• Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar. Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
• Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow. Cool it on a wire rack, This recipe makes 2 loaves.

Notes

As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water