Tuesday, May 26, 2015


This is an American style sweet breakfast bread. Though it is a very simple one, there is something really nice about the combination of orange, cinnamon and apricot preserve. It was so soft and flavourful. We just couldn't stop with one slice and I am going to bake it again very soon. The recipe below makes two medium sized loaves. I halved the recipe and just made one. If you like it to be less sweeter you can reduce the quantity of sugar as per your preference

This bread is adapted from 500 Breads (Breakfast Breads, Pizza Crusts, Rolls, Scones, Bagels & more) by Carol Beckerman-
Carol Beckerman’s description of the bread “This is a pretty looking bread with a delicious swirl of cinnamon, brown sugar and apricot preserves when you slice it”,  and who says that breakfast breads must be eaten only for breakfast?

All purpose flour ... 3 and 1/2 cups + 1/4 cup for dusting.
Sugar .... 1 tsp
Warm water .. 2/3 cup
Active dry yeast .. 2 tsps
Eggs ......... 2
Sugar ...... 3 tbsps
Salt ........ 2 tsps
Orange ... 1 ( juice and finely grated zest )
Apricot preserve ...4-5 tbsps
Cinnamon ...... 1 tbsp
Brown sugar .... 1/2 cup
Oil ...... for greasing  ( I used clarified butter)


Take warm water and add 1 tsp of sugar. Sprinkle the yeast on top without stirring and leave it in a warm place for 8-10 mins or until it becomes frothy.

Extract juice of one orange and grate the zest.

In a large bowl mix the flour, salt and sugar. The recipe calls for 3 tbsps but you can reduce if you don't want it very sweet.
Make a well and add the eggs, liquid yeast and orange juice as required and knead into a firm dough.

Remove it on a floured  surface and knead it well for about 8 - 10 minutes until smooth and elastic.

This is very important step as the bread becomes nice and fluffy.

Place the dough in a greased bowl.

Cover it with a cling film or foil. Leave it in a warm place to rise until it becomes double.

 It takes about 2 hours. (in winters it takes longer)

Now remove the risen dough on a floured surface and knead it lightly.

 Divide it into two equal parts. Roll each part into a 6 by 13 inch rectangle.

Spread the apricot preserve and sprinkle brown sugar and cinnamon.

Roll each rectangle like a swiss roll sealing the edges by pinching lightly.

 Grease two 8" by 4" loaf tins and sprinkle a little flout on the greased surface. Place the rolled bread in them.

Let them rise again until double for 30 -40 minutes.

Pre-heat the oven to 200 C (400 F) and bake the loaves for 30 - 35 minutes or until it is done. The time may vary a little according to the size and type of the oven.

Cool them on a wire rack or a wooden board  before slicing. I made a mistake by slicing them immediately as I couldn't wait to taste it and the filling oozed out.

(Reproduced with permission from 500 Breads by Carol Beckerman)
( http://www.amazon.in/500-Breads-breakfast-breads-crusts/dp/1416245227/ref=sr_1_1?ie=UTF8&qid=1430796075&sr=8-1&keywords=500+breads+Carol+Beckerman )

 Linking to:
Our monthly baking group hosted by Aparna Balasubramanian
We Knead To Bake # 27 @ My Diverse Kitchen

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  1. Wow this bread must taste like swiss rolls with the jam filling. I love your cute teapot and cup too.

  2. love this combo , specially orange, temtping


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