Wednesday, June 16, 2010

Tuesdays with Dorie: Raisin-Cinnamon Swirl Bread

This week's TWD recipe was bread, so I decided to make it at Lily & Fig instead of at home. All went well, recipe was mixed and baked, two billowy loaves went out into the world and sold, and I was set...
Or so I thought until I looked at the camera and realized that I had completely forgotten to take any pictures. Since the loaf was easy and I knew Matt and I would like it, I decided to make an impromptu second batch last night at home.
The dough as written contains four tablespoons of butter. For the home version, I cut this down to just one, for health and convenience reasons. It had the side bonus of making a bread Dorie calls 'too soft to knead by hand' more manageable.
The only unusual aspect of the recipe is the cocoa that mixes with the cinnamon and sugar in the swirl. So far, I haven't gotten deep enough into the loaf to tell if it makes much of a difference, but I know that it does add to the visibility of the swirl. Toast for breakfast. The recipe is here.

5 comments:

Flourchild said...

I had to giggle..the loaf with the dip reminded me of this sway back mule I knew years ago..lol!!
If you have not tried making some french toast with this bread you must do so...With some butter, maple syrup and whipped cream it's fantastic!!

Vicki said...

Yum, it looks and sounds really tasty.

Monica said...

First time baking bread.. and so worth it! I love it, there was something comforting about those smells coming out of my oven!

Carol Peterman said...

I've remade TWD recipes because I didn't get pictures the first time too. Oh, darn, more cinnamon swirl bread! I liked the cinnamon-cocoa combo.

Nichi said...

am i reading that right? three loaves total... wow that TWD commitment