This is the dough we used to make the sticky buns. We also made this lovely bread. It had a wonderful orangey flavor and the cinnamon swirl wasn't overly sweet. Have you ever noticed that there is no cinnamon bread, just cinnamon swirl bread? Ever wondered why that is? As it turns out, that's because cinnamon in the quantities needed to flavor dough acts as an antimicrobial and kills the yeast. Interesting, don't you think?
As I was saying, this is good bread. The texture is lovely and bread like with a dense but light crumb and, as I've mentioned, a nice kick of cinnamon that compliments the subtle orange flavor of the bread. This bread is great plain, just slice and eat. Or, if you'd prefer doing something a little fancy, it makes wonderful french toast. I make my french toast with a little bit of cinnamon and orange juice (and zest if I have it) in the egg mixture. As it turns out, cinnamon and orange bread dipped in this mixture and fried up in a pan with some non-stick cooking spray or butter comes out spectacularly.
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| I sprinkled the french toast with some powdered sugar and drizzled it with real maple syrup. Yum! |
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