Cinnamon Swirl Bread


My Grandmother had many fine qualities–she was an artist, a great card player and all around amazing lady. She was not, however, a terribly good cook. My childhood food memories from stays at her house feature her amazingly dry turkey, drinking ginger ale (Canada Dry ONLY) and eating butter cookies while playing cards, and cinnamon swirl toast for breakfast. These days, I seem to be the only person who tries to buy cinnamon swirl bread in the store because every time I buy a loaf, it is hard, dry, and so close to stale it isn’t even enjoyable. That is no way to relive a childhood memory, so I do what a baker does–set out to find the perfect swirl loaf.

First candidate: Walter Sand’s White Bread from King Arthur Flour. I omitted the raisins because I don’t hate myself. If you do insist on raisins…well…that’s between you and your loaf. Mine remains raisin free.


The dough came together beautifully. I didn’t bother breaking out the stand mixer since I wanted to knead this loaf by hand with my ever-present kitchen helper.


I made one a plain white bread loaf and the other half of the dough into the swirl bread. I wish I had made more of the spread and rolled the dough out longer so there would be more layers to the swirl with more filling. More cinnamon and brown sugar=better for everyone.

Another rise and then a trip through the oven and the loaves were perfect!


I stored the loaves in some larger ziplocks and they are still fresh-ish three days later. I think today may be the last day for them though but they are nearly gone anyway!

This makes a soft, fluffy white bread–perfect for peanut butter and jelly sandwiches but I think there needs to be more fat in the dough to make a really great cinnamon swirl bread. Next time I make this, I’ll make both loaves plain and either gift one to a friend or try freezing it FOR SCIENCE!


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