Sunday, December 14, 2008

Cinnamon Orange Swirl Bread - Part Three

As you can see, the loaves came out beautifully. The recipe suggests that you frost the loaves with a mix of 1 cup confectioner's sugar, 1 tsp grated orange peel and 4 tsp of orange juice. I like the bread just the way it is and never frost it.

Below you can see a mild version of what happens when you don't seal the loaf well. At the corner of this loaf you can see the cinnamon sugar mixtures that has leaked out all over the corner.

All in all I was very pleased with this bread and am excited to give it away. Every year at my office we draw names and I always give the same present: a collection of holiday baked goods - usually two kinds of bread or a loaf of bread and sweet rolls, honey from my beehives, apple butter that I made from local apples, and Christmas placemats and napkins.
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