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Cinnamon Swirl Bread

by Jamie on September 20, 2011

Post image for Cinnamon Swirl Bread

Last month I confessed my fear of yeast bread, but after a somewhat successful attempt at Rum Raisin Bread – I gained a little confidence and before long, I was a yeast bread making machine.

Amber encouraged me to broaden my yeast skills and graciously put together a list of her must-have bread making tools. Coincidentally, King Arthur Flour released a free shipping code the following day. It was fate – fate I tell ya. I put everything that Amber recommend into my KAF cart (see below for her list) and tossed in a 10 pound bag of flour because hey, free shipping is a good thing.

While impatiently awaiting my KAF loot, I combed the web for yeast recipes – bookmarking too many to count, but I kept returning to this Cinnamon Swirl Bread from King Arthur Flour. I am a lover of all things cinnamon – well, except fake cinnamon like Big Red Gum, that kind of cinnamon makes me cough something fierce.

This bread is pretty simple to make – so simple in fact that I made it two days in a row and let Brian’s daughter do most of the work. We didn’t roll our first loaf tight enough, so it had a couple of gaps within the swirls, but it was incredibly tasty. The following morning we sliced it up super thick and made the most delicious French Toast ever. Serving it alongside some thick cut bacon made for an incredible Sunday morning feast.

By now you may have skimmed down to find the recipe – but it’s not here. I really didn’t change one thing about the KAF recipe AND they have step by step photos and if you’re at all like me – you need all the help you get! For these reasons, I thought it was best to link you directly to their recipe. Plus, I figured you’d be heading to their site to check out the goods on Amber’s Must-Have List! You can thank Amber later for your newly developed KAF addiction!

All in all my yeast fear is quickly fading and I can’t wait to share some of my other yeast successes with you.

Do you have a fear of yeast baking? How about we go on this journey together? Surf on over to the King Arthur Flour site and pick a recipe or print this one. I’d love to hear about your experiences making it in the comments.

Amber’s Must-Have List

 

SAF Red Instant Yeast

King Arthur Flour bakers use this yeast in their bakery on location in Norwich, VT. I was personally told by several of the bakers that it is the best they’ve found.

Baker’s Special Dry Milk

Dry milk from the grocery store is just fine for yeast baking. But if you aren’t quite getting the rise out of your bread that you expected, or the tastiness, give the specially formulated KAF dry milk a shot. They had it created just to their specifications, for their bakers. When I visited KAF, they showed me a loaf baked with it and without it, and the loaf with it definitely rose higher and looked prettier.

Bowl and Dough Scraper

At the King Arthur Flour Baking Education Center, they use these little dough scrapers for *everything* from mixing dough by hand to scraping down kneading surfaces to slicing dough into desired sizes. I’ve found myself using it at home constantly, and not just for bread baking. It’s a cheap “food mover” from my island to my stovetop, and it cleans the heck out of sauces that dried and stuck to my countertop without a ton of elbow grease.

Dough Whisk

You may look at this item and go, “What the..”, but as the KAF Bakers told us at the BEC, just try it. It mixes dough well, and easily, without a lot of exertion. Plus, when you’re working dough by hand or with wooden spoon, you can have a tendency to overmix because it takes so much work to get it through the thick dough. This tool prevents that.

The Perfect Beaker

Something I didn’t know before attending classes at King Arthur Flour – dry ingredients and wet ingredients should not be measured in the same containers. Metal measuring cups are for dry ingredients. These beakers are for wet. They are lightweight, easy to clean, easy to see measurements in all sorts of increments, and incredibly accurate. So much of baking is science, and you’ll have a better result if you’re accurate from the start.

 


{ 38 comments… read them below or add one }

Courtney September 20, 2011 at 8:38 pm

Jamie, you’re so killing my diet here!! Hubby saw the picture from the other room and said I have to make this – I can’t argue with him.. so I must ;-)

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Paula September 20, 2011 at 8:44 pm

What perfect timing! I make home-made bread every week and today I was going to attempt Cinnamon Raisin Bread. I was even going to look up a recipe at King Arthur Flour, then at the last minute decided just to make three loaves of my regular white. Now, after reading your post today, tomorrow I am going to make this bread. I’m hoping it comes out as lovely as yours looks because I’m really craving for Cinnamon Raisin toast!

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Victoria (District Chocoholic) September 20, 2011 at 8:56 pm

I shy away from yeast baking myself, but I have to say that your bread is BEAUTIFUL – the swirls are perfect.

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Deborah September 20, 2011 at 9:14 pm

Bread like this is dangerous for me. I could seriously eat the whole loaf myself. It’s beautiful!

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Sylvie @ Gourmande in the Kitchen September 20, 2011 at 9:31 pm

Love that first photo Jamie! I want some of this for breakfast tomorrow!

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Tracy September 20, 2011 at 10:07 pm

Thank you for sharing this beautiful bread and also for sharing Amber’s must-have list! I’ll definitely be adding several of those items to my cart on a much-needed KAF shopping spree. ;-)

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Ann P. September 20, 2011 at 10:16 pm

I love all your informative tips! I feel like I’m getting better at baking just by reading your blog :)

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Jen @ My Kitchen Addiction September 20, 2011 at 10:42 pm

Amazing cinnamon swirl bread… And, a great list of baking tools from Amber! I think I own almost everything on her list. :)

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Cassie @ Bake Your Day September 20, 2011 at 11:10 pm

I love cinnamon swirl bread. This is a great list, thanks for sharing. Your bread looks divine!

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Becca September 20, 2011 at 11:16 pm

I have only baked with yeast like two times in my life. I’m not really sure if I find it intimidating because I usually am so careful when it comes to the temperature, but then again I might have just been lucky those few times. Anyways, I love the look of your cinnamon swirl bread! Cinnamon swirl bread is one of my favorites!

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Kiran @ KiranTarun.com September 20, 2011 at 11:24 pm

That is simply beautiful, Jamie. Bravo for tackling your fear of yeast baking. This loaf of delicious looking bread definitely nudges me to overcome my fears as well :D

Thanks for the list, Amber!

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Lynn J September 20, 2011 at 11:26 pm

I can’t wait to give this a try. Love cinnamon bread. Thanks so much for posting, now off to King Arthur.

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Jessica September 20, 2011 at 11:26 pm

What is instant mashed potato flakes?

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Kylie September 20, 2011 at 11:39 pm

Oh my gosh I’ve been wanting to make a homemade cinnamon swirl bread… that look SO good!!!

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Sanjeeta kk September 21, 2011 at 2:10 am

Simply awesome..how neat are the slices! Love it..love it..

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Kathryn September 21, 2011 at 4:38 am

This bread looks delicious and your swirls are perfect!

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Katherine Martinelli September 21, 2011 at 6:00 am

What a beautiful bread! I love cinnamon bread so I will have to give this a try. I, too, am getting over my fear of yeast breads!

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Caroline @ chocolate and carrots September 21, 2011 at 7:05 am

What a perfect swirl. Looks fabulous!

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Katrina @ Warm Vanilla Sugar September 21, 2011 at 7:50 am

I’ve been wanting to make this for a while! It looks delightful.

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Rachel @ Not Rachael Ray September 21, 2011 at 7:57 am

Gorgeous! I do have a fear of yeast baking–looks like I need to go shopping first!

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Debbie September 21, 2011 at 8:54 am

So glad you are conquering your fear of yeast!! KAF is my favorite site to go to for all kinds of bread recipes and I have all the must have items listed about except for the beaker because I already have a nice liquid measuring cup. The other must have item for bread baking is a scale. I use mine all the time & it cuts down on the number of dirty dishes that I mess up! Most all of the KAF recipes provide measurements in ounces too so it makes it super easy to use the scale. They have a PDF with all of the common ingredients used in baking that tells you the weight of certain measurements (i.e. 1 cup of powdered sugar = 4 ounces). I have a printed copy I keep in my cabinet where my baking ingredients are stored for easy reference.

Enjoy the wonders & delicious taste of homemade bread! Beware though, you might have to make extra trips to the gym to counteract the extra calories!

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Tina @ Squirrel Acorns September 28, 2011 at 11:48 am

I totally agree with Debbie about a scale! It makes measuring so much easier and more accurate. And KAF posts all their recipes with both weights and volume measurements. The scale is perfect for making the no-knead bread recipes that are out there. I have made this cinnamon swirl bread from KAF before and it’s amazingly good!!

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Lindsay @ Schnoodle Soup September 21, 2011 at 9:34 am

Confession: I’ve never even heard of dry milk. Oh boy – I have a lot of learning to do! Your bread looks so delish.

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Savorique September 21, 2011 at 9:57 am

I so want to eat a slice with jam spread on it…

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Bestfoodies September 21, 2011 at 11:37 am

I can close my eyes and smell this baking. Your picture depicts the bread so well how could we not want to try a big slice…how about toasted with an extra sprinkle of cinnamon sugar…oh my…

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Amy @ A Little Nosh September 21, 2011 at 12:06 pm

One of my first yeast recipes was a cinnamon swirl bread. It was delicious and my house smelled amazing.

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Rachel @ Baked by Rachel September 21, 2011 at 2:39 pm

I might not truly need this but I definitely want it! :)

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Melissa (MelissaLikesToEat) September 21, 2011 at 4:42 pm

I’ll take a slice of that with a big ole slab of butter please!

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Happy When Not Hungry September 21, 2011 at 7:34 pm

This bread looks beautiful! Love anything with cinnamon. Yum!

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Jen at The Three Little Piglets September 21, 2011 at 10:11 pm

I used to be the same way until I came across a recipe for a Provencal Style Herb and Cheese Bread that I had to try. It came out perfectly on the first try which gave me the confidence to make more, and now it feels like I’ve been making bread forever. And King Arthur is the bomb diggity!

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Monika September 22, 2011 at 2:39 am

I too love everything that involves cinnamon and have been craving cinnamon buns for a week now, but this bread looks sooo good and it’s much more simple to make. I think I’ll give it a try.

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Erin R. September 22, 2011 at 12:57 pm

Oh, LOVELY. I have made this KAF recipe before (had the inevitable gap under my lid the first time, too) and it is spectacular. Yours looks perfect. And isn’t it neat how reliable yeast is? I actually have a harder time with quick breads than I do with yeast breads, which you can pretty much beat the crap out of and still get a yummy loaf. Well done! Another kitchen accomplishment to check off the list!

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Laura @ A Healthy Jalapeño September 22, 2011 at 5:45 pm

Looks excellent, cinnamon is my favorite this time of year. Well, that and pumpkin… it’s a close tie.

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Aimee September 26, 2011 at 9:12 am

Looks amazing.. perfect swirl

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Amy (Sing For Your Supper) September 26, 2011 at 1:39 pm

This has got to be the most beautiful loaf of bread I’ve ever seen! It looks absolutely heavenly!!

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Danguole September 26, 2011 at 3:22 pm

Oh so pretty! Delicious-looking too.

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brighteyedbaker September 26, 2011 at 8:53 pm

This bread is beautiful!

I never knew that there was such thing as a dough whisk, but I think I need one! Thanks for sharing :)

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Mama's Gotta Bake October 15, 2011 at 7:52 pm

Probably my most favorite bread in the world!

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