1 package dry yeast
¼ cup water
1 cup milk, scalded
½ cup sugar
¼ cup shortening
1 ½ teaspoon salt
1 tablespoon shredded orange peel
¾ cup orange juice
6 ½ to 7 cups flour
1 slightly beaten egg
½ cup sugar
1 table spoon cinnamon
1 cup sifted confectioners sugar
1 teaspoon shredded orange peel
4 teaspoons orange juice
1.) Soften yeast in water.
2.) Combine scalded milk, sugar, shortening, salt, orange peel and orange juice; cool to lukewarm.
3.) Stir in two cups flour; beat till smooth.
4.) Stir in yeast and eggs; beat well.
5.) Add enough flour to make a soft dough. Turn out on lightly floured surface; knead until smooth, about 10 minutes.
6.) Place in greased bowl, turning once to grease surface.
7.) Cover, let rise in warm place till doubled; about 1 ½ hours.
8.) Punch down, divide dough into 2 balls. Let rest 10 minutes.
9.) Roll each half in 15 X 7 inch rectangle, ½ inch thick.
10.) Combine sugar and cinnamon.
11.) Spread each rectangle with half the sugar mixture. Sprinkle with 1 teaspoon water, smooth with spatula.
12.) Roll seal edge, place seal edge down in greased 8 X 4 X3 inch loaf pan.
13.) Cover and let rise till almost double, about 1 hour.
14.) Bake in 350 oven about 30 – 40 Minutes. (Depending on oven)
15.) Cool; frost with icing made of confectioners sugar, orange juice and peel.
Yields: 2 Loaves
- Chocolate Pudding
- Grandma Keith’s Poppy Seed Chicken