ORANGE CINNAMON BREAD BLOG
Jack Fleming, Davina Ahlawat, Jack Szczuka
I first made this recipe with my grandmother when I was seven. I have been making it with my grandmother ever since then for me and my family on thanksgiving. It has become a tradition that my family and I love to do each year, and now I would like to share this recipe with you!
Ingredients
Bread
¼ teaspoon yeast
Pinch of salt
4 teaspoons orange juice
⅛ tbsp orange peel (grated)
3 teaspoons sugar
¾ cup flour
¼ tbsp shortening
⅛ egg
2 tbsp milk
Filling
1 tsp cinnamon
⅙ cup sugar
Dash of water
Rationale
We chose these ingredients because the yeast will help rise the bread, and the orange juice will speed up the time needed for the bread to rise. They all including milk add to the taste, but milk and yeast also add to the tenderness of the bread. Orange juice also adds some sugar to the bread. The shortening adds taste and freshness. The orange zest adds flavor to the bread. Last but not least, the salt flavors the bread and strengthens the bread.
If you want to make this treat with a bigger or smaller servings you can always use these ratios to do so:
Sugar 1 tbsp: 3/4 tbsp Flour
Pinch of salt: 3/4 tbsp Flour
Sugar 1 tbsp: ¼ teaspoon yeast
Procedure
Above is the hot water with dissolved yeast inside. In the picture we have mixed all the ingredients in this
step. I did it in a bag but a bowl will work as well.
Step 1) Dissolve the yeast in hot water. In a plastic bag, combine milk, orange juice, sugar, shortening, orange peel, and salt. Add 6.4 tbsp of flour, yeast mixture, an eighth of an egg, and mix well. Add enough extra flour to form a soft, kneadable dough.
In the first two pictures it shows the surface you want The image above shows how you want to place the
to kneading on/ how to do it. Image under a warm place so that it can rise.
Step 2) Knead on floured surface until smooth and elastic. Let rise in warm place until doubled in size.
You are going to want to check the dough every so often and then mold it into rectangles.
Step 3) Punch dough down. Cover and let rest for 10 minutes. Then roll each portion into rectangles.
The first image above shows the sugar The second image shows to how The third/last image shows you
and the cinnamon filling with the water. to put the filling into the bread. how to roll the dough in the jelly roll
style.
Step 4) For filling, combine sugar and cinnamon. Sprinkle as much as needed over rectangles. Sprinkle each with a dash of water. Roll up jelly roll style, and seal the edges. Place in a pan, and cover to let rise until doubled in size again.
Step 5) Bake at 375 for 15 minutes or until golden brown. Remove and let cool. Eat and enjoy!
The Science Behind It All
Cellular Respiration
Cellular respiration is a cell in an organism using 6 02 molecules C6H1206 molecules to create 6 CO2, 6 H2O, and an ATP for energy. This takes place in the mitochondria of a cell, and is not important in making bread because yeast uses alcoholic fermentation for energy, there are no cells taking in oxygen in the bread. Although, wheat uses photosynthesis and cellular respiration, and wheat is contained within flour before bread is made.
Anaerobic vs aerobic respiration
Yeast uses anaerobic respiration to create energy , while humans use aerobic respiration to create energy. This is important for bread making because bread uses anaerobic respiration to create carbon dioxide bubbles in bread.
Bread-making & the Carbon Cycle
Bread creates CO2, which contains carbon and releases it into the atmosphere. This CO2 is taken in by plants for photosynthesis.
Reflection
After tasting our bread, we realized our modifications to make the bread less wet were too extreme, and the bread was dry and floury. The inside was airy and crumbly, but the outside was tough and flavorless. We did not add enough orange juice/orange peel to get a substantial orange flavor, and because the shape was not conducive to the tin we had to put it in, the cinnamon was uneven in the halved dough. I believe our original ratios would have been closer to the ideal bread, but the cooking conditions certainly did not help.
