Swirl

Cinnamon Swirl.

Over breakfast we started the dough. Throughout a day of semi-solo imagining, reading, organizing and exploring we were brought back together every now and then by this bread.

While it rose, we scattered a bit to our own projects and then came back to check its growth and give it a good punch. Later, we again returned to the bread to roll it out, add some butter and sugar, form it into loaves and let it rise a third time.



Touching base again, we popped it in the oven, scattered a bit and then finally, about 45 minutes later, we sat down to some sweet warm goodness - and called it dinner.




We use a recipe from my husband's grandmother for rolls ~ its perfect for this cinnamon bread. Slightly sweet and super moist. Give it a whirl!

Dissolve 1 Tblsp yeast in 1/3 cup warm water
Add 1 tsp sugar, let stand til foamy.

In a large bowl, mix 1/2 cup sugar, 1 tsp salt, 1 1/2 Tbsp shortening (we use Spectrum organic to avoid the hydrogenated oils) in 1 cup hot water. Cool this mixture then add 1 egg and yeast mixture. Beat in 2 cups flour. Then fold lightly 2 more cups flour. Cover and let rise a couple of hours.

From this point on you can make knotted rolls by rolling strands of dough and tying them in a knot or you can make toasting bread. If you are feeling especially ambitious, you can give the swirl a whirl by melting a stick of butter and mixing together about a cup of brown sugar with 2 tsp of cinnamon.