grainlady, using orange marmalade rather than cinnamon/sugar mix is a great idea and I'll definitely try that. I've seen the Fiori di Sicilia at the KAF site.... I have ordered quite a few different things from them, but never tried that. My mom taught me to add about 1/4 tsp orange extract to my sweet rolls and breads when I want that something extra, and I suspect it gives similar results. :) angelaid, the broiled ginger chicken sounds great! I would never have thought of mixing mayo w/ marmalade, and with that combo of ingredients it sounds like something we will really enjoy. I appreciate your notes too! Will definitely give that a try. I haven't made tempura in years, but will remember that dipping sauce if the need arises. Seagrass, thanks, we're coming into winter squash season so I'll try the marmalade w/ that. colleenoz, I've never heard of bread and butter pudding, so will have to look it up. dcarch, I seldom use/eat oranges and never cared for marmalade as a kid, so just don't think to use it. I made this batch for my mom and it's much better than the store-bought stuff I've tried. Thanks everyone for the terrific ideas! All very helpful!

Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Wow - 351 reviews for this recipe! I think I'm going to copy some of these reviews (after I've finished reading them all!), and maybe give it a try one of these days. I just checked a cookbook out of the library today and was surprised to see "reviews and tips" alongside many of the recipes. As it turns out, this book is from Allrecipes. I really enjoy reading the reviews at the different recipe websites & find them very helpful. Ann