Orange Cardamom Vanilla Swirl Bread

This isn't my recipe. I wish it was. I would've changed it up a bit but sometimes you shouldn't mess with something that you suspect to be perfect. This orange cardamom vanilla swirl bread is sweet, tender, creates perfect french toast, perfumes your house with the most wonderful scent, and wellll frankly is perfect. It has a tighter crumb than other breads I have made - which makes slicing it for the toaster or to make french toast a breeze! The swirl looks so sophisticated and professional, but its no more complicated than making cinnamon rolls. I promise. The taste is not overly orange but the sweet citrus pairs very well with the floral cardamom. Its a mild burst of flavor perfect for coffee and other breakfast foods.

Logistics... yes this bread takes awhile to make, but it keeps for 4-5 days easily in your pantry or counter. It is so worth your effort!!! Use it for french toast on day 3 or 4. It really soaks up bread/egg well. I suspect it would be great in a breakfast casserole or bread pudding as well. Everyone has their own favorite blend of french toast so I am not adding in here. Just showing you how it looks when its done. Be sure to cut it on the thick side... hello gourmet breakfast! 

Orange Cardamom & Vanilla Swirl Bread

adapted only slightly from Take A Mega Bite and Betty Crocker 

Makes 2 loaves

Rising time + Baking time + Resting time = roughly 3 hrs

Hands on time is easily only 15 minutes.

Bread ingredients:

4 1/2 tsp regular active dry yeast

2 cups of warm water

1/2 cup of white sugar

2 tsp salt

2 eggs

1/4 cup vegetable oil

zest from one orange

3 cups of bread flour 

3-4 cups of all purpose flour 

(start with 3 and add more if you need it)

Swirl ingredients:

1/2 cup white sugar

1/4 tsp vanilla extract

zest from one orange

1 tsp ground cardamom

a little oil for brushing the dough

Due to the perfection of the recipe and since the only change I made was using vanilla extract instead of a vanilla bean. To complete the recipe head on over to Take A Mega Bite. 

For the make ahead option.... make both loaves as directed. Freeze one or both of them after they have fully cooled (at least an hr). Wrap them individually in plastic wrap, heavy duty foil, and then place in a large food storage bag.  In my experience they are good in the freezer for a month. Haven't experimented beyond the one month mark (yet). This is good bread... it should be eaten as soon as possible! This is perfect for the holidays... make it now pull it out 24-48 hrs before thanksgiving or christmas and have a wonderful breakfast. 

Thanks for reading 

Have a wonderful fall day

From my kitchen to yours