Orange Craisin Pecan Bread

I made this bread recipe in my Kitchen Aid but you can do it all by hand in a large mixing bowl.

Combine 3 cups of the flour, yeast, sugar, salt, and zest. Mix and then heat the water, milk, and vegetable oil to 120-130 degrees and add it to the flour mixture. Blend it on a low speed with the dough hook until moistened, then add the eggs and beat for another 3 minutes on medium speed. Add 1 more cup of the all purpose flour, the cup of wheat germ, Craisins, and pecans. Blend a low speed until combined, then transfer to a floured surface and knead for about four minutes until smooth and elastic. You can use any additional flour if necessary.

Place the dough in a lightly oiled bowl, cover with plastic wrap and a kitchen cloth, and let rise in a warm place for about 25-30 minutes or until doubled in size. Punch down dough. Separate into two halves. On a lightly floured surface roll out into a 14″ by 7″ rectangle. Sprinkle with cinnamon and sugar. Start with the shorter side and roll up tightly, pressing the dough into the roll as you go. Pinch the edges of the dough to make seams and seal off the roll.

Place the rolls into two greased 9″ by 5″ loaf pans. Cover again and let rise for about 10 minutes or until an indentation remains after lightly pressing on the dough. Bake in a preheated oven at 375 degrees for about 35-40 minutes until golden brown. Remove from pans and allow to cool. Enjoy!