Double Swirl Cinnamon Bread with Brown Sugar Glaze
alt.bread.recipes/The Admiral (1999)

5 to 6 cups bread flour
3 tbsp sugar
2 tsp. salt
2 pkgs. active dry yeast
2 cups water
1/4 cup oil or shortening

Lightly spoon flour into measuring cups; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.

In small saucepan, heat water and oil until very warm (120 - 130 degrees F.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from the sides of the bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under the surface, about 10 minutes.

Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 hours.

Punch down dough several times to remove all air bubbles. Allow to rest for 10 minutes covered with inverted bowl. Divide dough into two pieces and roll each piece into a 16x8 rectangle.

In small bowl, combine:
1/2 cup sugar
1/4 cup raisins
2 tsp. cinnamon
1 1/2 tsp. grated orange peel

Blend well. Spread each rectangle with 1 tbsp margarine or butter, softened; sprinkle with half the sugar-raisin mixture.

To shape loaves, tightly roll shorter sides toward center; pinch coils together to form seam. Place seam side down in 9x5-loaf pan.

Cover; let rise in warm place until doubled, about 45 minutes. Heat oven to 375 degrees F. Bake for 35 - 45 minutes or until loaves sounds hollow when lightly tapped. Remove from pans immediately; cool on racks. If desired, brush tops with melted margarine; sprinkle with cinnamon-sugar or glaze with brown sugar glaze.

BROWN SUGAR GLAZE

1 cup powdered sugar
2 tbsp brown sugar
2 tbsp margarine or butter, softened
1 tsp. vanilla

Add 1 to 3 tbsp of milk to above mixture to form glaze consistency. Drizzle glaze over loaves; sprinkle with nuts if desired.