Friday, February 13, 2009

Cinnamon Swirl bread

I made some cinnamon swirl bread from a recipe out of Dorie Greenspan's book, Baking: From My Home To Yours, one of my favorite cookbooks.

So here you have the mise en place. (I don't do this as religiously as I should. I normally just grab stuff out of the cabinets as I need it, but I'm trying to reform...)

This dough is very... wet. Incorporating the flour:

This is a yeast-based bread dough, which means that it requires some form of kneading, wet or not. For those of us without stand mixers, this means some old-fashioned elbow grease, beating and beating the darn thing with a wooden spoon.

It's actually quite a workout because the dough starts to bind and cling to itself and resist you (as yeast doughs do). Like so:

Eventually, you will be rewarded with a dough ball. Which you cover and let sit so it can rise.

Unfortunately, I made this in the middle of winter and my house is cold. I was dumb and I should've put the dough in my oven (with the temperature on low), but I just left it and forgot about it. It didn't rise as well as it should've! Oh well.

Sprinkling on the cinnamon and sugar and rolling the dough up:

Roll all that and tuck it into a loaf pan, and let it rise some more.

And despite having a not-very-well-risen dough, the bread still came out beautifully.

This bread is excellent with some sweet butter. And leftovers are great for French toast, too.

Thank you, Dorie! You never fail me.

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