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!
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