Wednesday, December 12, 2012

100% Whole Wheat Cinnamon Swirl Bread

This is nice. This is nice when you're craving cinnamon and sugar and warm-from-the-oven goodness, but you want it to have some redeeming value.

This is also nice when you've got a party or some other activity to go to and you need a sweet, but you don't want it to be quite all that crazy sweet. I feel this way about after school snacks and other children's/adolescents'  events. The kids are kind of expecting a treat (especially at this time of year). But that treat doesn't necessarily have to be dripping with sprinkles or icing or otherwise bonboned goodness.

And you know, I actually like the cinnamon swirl even more in a good moist whole wheat loaf than in a white one. I don't know why--the structure of the sturdier bread holds hands really beautifully with the ooey gooey swirl.

Here's what you do:

1. Use this recipe for 100% whole wheat bread (or any other that you love)
2. Instead of shaping it into a ho-hum loaf, roll or press it out into an 8x12 inch rectangular-ish blob.
3. Soften to the point of near meltiness 4-6 Tbsp butter per loaf (so if you're doing 2 loaves, you're going to need about 1/2 C butter. Spread this on rolled out dough.
4. Combine 3/4 C sugar (per loaf) with 1 1/2-2 Tbsp cinnamon (per loaf). Sprinkle this on butter.
5. Roll it up, tucking any edges. Place it seem side down into your loaf pan and let rise.
6. Bake as you otherwise would. (Until an instant read thermometer reads 180 or so, but make sure you've got the tip of the thermometer in the bread and not the butter/sugar mixture.

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