Cinnamon Swirl Bread

Serves 24

1 pkg (1/4 oz) yeast
1/4 C hot water
2 C skim milk, scalded
2 T margarine
1 T sugar
2 tsp vanilla extract
Grated rind of 1 orange
6-1/2 C all-purpose flour
1 tsp salt
1/2 C raisins
1-1/2 T cinnamon
1/2 C sugar
4 tsp orange juice

Dissolve yeast in hot water; allow to rest for 5 minutes, or until foamy. Combine milk, margarine, 1 T sugar, vanilla, and orange rind in a large mixing bowl, stirring until margarine is melted. Stir in yeast. Mix in 3 C of flour. Cover with a towel and allow the dough to rest in a warm place until doubled in size, about 1 hour.

Stir salt and raisins into the dough. Mix in 3 C of flour. Transfer the dough to a lightly floured board or work surface and knead the dough until it is smooth and elastic, about 10 minutes. Add more flour as needed to keep the dough from sticking to the work surface.

Divide the dough in haif. Roll each half into a 15 x 7-inch rectangle, about 1/2-inch thick. Mix cinnamon with 1/2 C sugar; sprinkle half of the mixture evenly over each rectangle of dough. Sprinkle 2 tsp of orange juice on each rectangle, and smooth the damp cinnamon mixture with a spatula. Starting at the narrow side, tightly roll up each rectangle of dough like a jelly roll. Seal the seam. Make a light indentation at each side of the roll (about 1 inch from each end, or enough to include all the rough edges) and fold under the edges. Place each roll, sealed edge down, in a nonstick 9 x 5-inch bread pan. Cover and allow to rise for 1 hour.

Bake at 375° for 50 minutes, or until the bread is nicely browned. If the crust browns too fast, cover it with aluminum foil during the last 5 to 10 minutes. Remove bread from pans and tap the bottom of the loaf. The bread is done if it sounds hollow. Makes 2 loaves.

Suggestion:

• Omit orange rind; substitute water or apple juice for orange juice.