I'm sorry not to have posted yesterday. We're in the midst of finishing a barn before the winter rains come and I've spent most of this week on the phone researching steel siding. You can see my family doing the framing and read more about our project here, if you're interested.
In my Tuesday Twister this week, I shared that I made Cinnamon-Raisin Swirl Bread. It was a big hit with all of us! This technique can be done with savory flavorings, too, such as herbs and/or cheese. I have a hankering to do a feta, olive and oregano loaf.
This technique is demonstrated in our Sourdough eCourse. We're open for enrollment any time — please join us!
Making a swirl bread is very easy to do, and it is a frugal, healthy, homemade option to purchasing gourmet breads.
- Take about a loaf's worth of dough that has already had a first rise. In fact, it is good to use a little less than a loaf's worth, so as to make room for all your toppings. I use my sourdough spelt dough.
- Roll it out to a long rectangle, about 1/2″ thick, keeping its width a little less than the length of the bread pan. For instance, if your bread pan is 9 inches long, keep the width of the dough rectangle about 8 inches.
- Brush with your choice of virgin coconut oil, melted butter, or olive oil. Then top with your choice of toppings. For cinnamon-raisin swirl bread –> soaked raisins (in water for about 10 minutes to get plump), chopped nuts, cinnamon, and drizzle of honey (or sprinkle of unrefined sugar). For a savory loaf –> herbs, cheeses, olives, sundried tomatoes, etc. I'm dying to try some new things!
- Roll up the loaf from the short end to the short end. When you get to the end, press it into the loaf.
- Transfer the loaf/roll into a oil- or butter-rubbed bread pan, keeping the pressed-in end on the bottom of the pan. Cut diagonal slices (about 3 or 4) in the top of the loaf with a serrated knife.
- Bake according to your bread recipe's directions. In case of my spelt sourdough bread, I bake for 350 or 375 degrees for about an hour. It is done when nicely browned and sounds hollow when tapped.
- Transfer to a cooling rack. Brush the top with oil or butter, if desired.
Easy-peasy and oh, so delicious! This post is shared in this week's Pennywise Platter Thursday at The Nourishing Gourmet.
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