Orange Twist Bread
rec.food.cooking/Nexis Robinson

Here is a recipe my mom gave me when I was reminiscing about the orange bread the Schwann's man used to deliver. It's wonderful for brunch or breakfast, or even dessert.

Bread:
2 pkgs yeast
1 cup warm water
1 Tbsp grated orange peel
1 cup fresh orange juice
1/2 cup sugar
2 tsp salt
1 egg
1/4 cup soft butter
6 1/2 to 7 cups flour

Filling:
soft butter
1 Tbsp grated orange peel
2 Tbsp fresh orange juice
1/2 cup sugar

Glaze:
3Tbsp butter, soft
1 Tbsp grated orange peel
2 Tbsp fresh orange juice
1 1/2 cups powdered sugar

Dissolve yeast in warm water and cover for 5 minutes. Add the peel, juice, sugar, salt, egg, soft butter, and 3 cups of the flour and mix on low speed for 30 seconds, scrape bowl and beat on medium speed for 2 minutes. Stir in remaining flour, 3 1/2 to 4 cups, depending on stickiness of dough. Dough will be soft.

Oil a large bowl and place dough inside and cover. Let rise in a draft free area for approx 1 to 1 1/2 hours, until doubled. Punch down and divde in half, then roll into two rectangles.

Combine all filling ingredients except sugar and spread over the rectangles, then sprinkle with the sugar. Roll into loaves, pinching ends to seal and place into loaf pans and cover. Let rise until doubled.

Bake at 375F for 25-30 minutes. Remove from oven and let cool 5 minutes.

Combine glaze ingredients. Remove loaves from pans and glaze tops.