Baking Classics: Cinnamon-Orange Swirl Bread

Cooking Classics. Citrus Apple Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Classics Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingBaking Classics

The Technique 

Cinnamon-Orange Swirl Bread

Toast. Crisp, sliced bread prepared from scratch that’s slathered with butter is certainly a special breakfast treat but when it’s scented with fresh citrus & spices, expect it to become the main attraction on the plate. Cinnamon-Orange Swirl Bread begins with a traditional sweet roll recipe, however the dough is divided & portioned between two standard loaf pans making the preparations even faster. Once baked, slice & store the bread in the freezer then thaw & crisp it quickly in the toaster for a fast breakfast option during busy weekday mornings. If you prefer, the loaves can be drizzled with Fresh Orange Glaze for an equally delicious variation. Follow my pointers & learn how to make this family friendly breakfast bread.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCinnamon-Orange Swirl Bread
makes 2 loaves

1/2 cup warm water
1 {1/4-oz} package active dry yeast
1 tsp sugar
3 3/4 cups all purpose flour
3 Tbsp sugar
1 tsp kosher salt
3 Tbsp softened butter
1 egg, at room temperature
2/3 cup whole milk, at room temperature
1 tsp orange zest
3 Tbsp fresh orange juice
1/2 cup sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1 egg, lightly beaten
Sugar 

Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, 3 tablespoons of sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a lightly floured cutting board. Form the dough into a ball & place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 1 hour to 1 hour & 30 minutes or until the dough increases by half its original size. The dough should feel very soft & light for its’ size. 

Punch the dough down & place it onto a lightly floured work surface. Divide the dough into 2 pieces weighing approximately 1 pound each. Roll 1 piece of the dough to a 9 x 18-inch rectangle. Combine the orange zest & the orange juice in a small bowl. Brush the mixture over the dough surface leaving a 1/4-inch border. Stir together 1/2 cup sugar, the cinnamon & the nutmeg. Sprinkle the mixture over the dough surface. Roll the dough crosswise jelly roll fashion. Gently push the center of the spiral located on both sides towards the middle of the dough & pinch the outer dough pieces over it to seal. Repeat the procedure with the remaining piece of dough. Generously coat 2 {9 x 5-inch} loaf pans with cooking spray. Place the prepared dough into the pans & cover loosely with plastic wrap. Let rise in a warm spot free from drafts 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip.

Preheat the oven to 350 degrees. Remove the plastic wrap. Place the loaf pans on a half sheet pan. Brush the tops of the dough with the lightly beaten egg & sprinkle with a little sugar. Bake 45 minutes or until the loaves sound hollow when tapped. Remove from the oven. Let stand 5 minutes. Remove the bread from the pans & place them on a wire rack. Cool completely before slicing, about 3 hours. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day EntertainingHow To Make Cinnamon-Orange Swirl Bread

Homemade breakfast yeast breads offer a variety of serving options. Look to these hard working provisions to ground a plate of eggs & bacon or highlight a lovely brunch gathering with friends. Cinnamon-Orange Swirl Bread elevates a traditional cinnamon-raisin loaf flawlessly with bright citrus notes. If you have not already done so, invest in two loaf pans of quality. Once you taste the difference between the standard loaf & one prepared from scratch, you’ll want to always have a selection of bread options available. 

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Cooking Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Editorial Director Photographer Fox 6 Contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Patience is the key to making successful yeast risen bread loaves. Do not rush the rise time be it the first or the second. A few tools & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.

No. 1

The Ingredients

It is always a good idea to measure ingredients before beginning any of the procedures to ensure the most accurate results. Follow these tips & cues to be certain you’re on task during the process as well.

Baking Lessons: Italian Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand TV Cooking Personality Pastry Chef Writer Food Stylist Editorial Director Photographer Author Southern Hostess Creative Director Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceThe Yeast & The Proofing

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 {1/4-oz} envelope of active dry yeast. 

It’s a good idea to dissolve dry yeast before using it. Combine the warm water, the yeast & a little sugar in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. If no bubbles are created during the proofing process, the yeast will not be able to do the job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present then the yeast has proved to you that it is indeed good & you can proceed. 

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Granulated sugar is used in several pivotal points throughout the recipe. When combined with the water & the yeast during the proofing process, it serves to feed the yeast. It is used in the dough not only to provide a slightly sweetened flavor but help aide in the browning process while baking. The sugar further enhances the flavor when combined with the spices.

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 ContributorThe Flour & The Salt

The mixing procedure develops the gluten in flour to build the foundation of quality yeast raised doughs. Salt gives dough flavor. Without out it, expect a dull tasting bread. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

Cooking & Baking Essentials. Fresh Citrus: Oranges. Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Solutions For Everyday Cooks Pastry Chef Digital Culinary Photo Journalist Food Stylist Writer TV Cooking Personality Modern Southern Socials Game Day EntertainingThe Cinnamon-Orange Filling 

The fresh orange juice & zest provides an updated flavor to this breakfast bread classic. Expect to yield approximately 1 teaspoon of fresh orange zest from an average-size orange & 3 to 4 tablespoons of juice. A smidgen of nutmeg adds a distinctive note & depth to the overall taste. Combine the sugar & the spices in advance to make assembling the dough quick.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 2

The Mixing & The Kneading

You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.

Whisk together the flour, 3 tablespoons of sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. You’re looking for a soft, supple dough that isn’t tight. Approximately 2-inches of the dough will cling to the bottom of the bowl as it mixes. When the kneading process is complete, expect a soft dough that clings to the hook. Sprinkle a generous amount of flour around the outer portion of the dough & begin removing it from the work bowl & equipment onto a floured surface.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 3

The First Shaping

The dough should feel smooth & light. Place it on a lightly floured surface & flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the texture of the dough.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality3a

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 4

The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality4a

Allow the dough to rise in a warm spot free from drafts until the dough increases by half its original size. The dough should feel very soft & light for its’ size. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s rising slowly, turn on the oven & place the bowl of dough beside it to speed along the process. Once it has risen, punch the dough down. 

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day EntertainingNo. 5

The Second Shaping

After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Divide the dough into 2 pieces weighing approximately 1 pound each. 

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brnad Digital Culinary Photo Journalist5a

Roll 1 piece of the dough at a time to a 9 x 18-inch rectangle.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day Entertaining

5b

Combine the orange zest & the orange juice in a small bowl. Brush the mixture over the dough surface leaving a 1/4-inch border. Stir together 1/2 cup sugar, the cinnamon & the nutmeg. Sprinkle the mixture over the dough surface.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day Entertaining5c

Roll the dough crosswise jelly roll fashion.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day Entertaining5d

Gently push the center of the spiral located on both sides towards the middle of the dough & pinch the outer dough pieces over it to seal. Repeat the procedure with the remaining piece of dough.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day EntertainingNo. 6

The Second Rise

Generously coat 2 {9 x 5-inch} loaf pans with cooking spray. Place the prepared dough into the pans & cover loosely with plastic wrap. Let rise in a warm spot free from drafts 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip.

Baking Classics. Cinnamon-Orange Swirl Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Author Modern Southern Socials TV Cooking Personality Game Day EntertainingNo. 7

The Baking

Preheat the oven to 350 degrees. Remove the plastic wrap. Place the loaf pans on a half sheet pan. Brush the tops of the dough with the egg & sprinkle with sugar. Bake 45 minutes or until the loaves sound hollow when tapped. Remove from the oven. Let stand 5 minutes. Remove the bread from the pans & place them on a wire rack. Cool completely before slicing, about 3 hours. 

The Tune
“Day By Day” Frank Sinatra

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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