I know that crossing the finish line of a marathon makes me feel pretty accomplished… but crafting my first SWIRL loaf was a pretty big deal, too. Do what makes you proud, right?After one unsuccessful attempt to create PJ’s Cinnamon-Swirl loaf, I got back on the horse the other day for round II. Success!!!
Rolling and re-rising the dough added a bit more time and work to the bread-making process. And, the rapid rate at which we devoured this loaf reduced the bread-eating timeline quite a bit, too. Haha. But, every minute of work and every single bite was worth it. This bread was awesome!!Since the bread itself was full of sweet, cinnamon-y flavor, there really wasn’t any need for jam or honey. Toasted, buttered, done!Next time I’d like to try a savory swirled bread — perhaps pesto-parmesan? tomato-basil? rosemary-lemon?! The possibilities are endless, you guys.
The one trick I still need to master: How to get those swirls stickier, so that the slices don’t seperate around each swirl. Any tips? PJ’s recipe says not to add extra oil or butter when you’re making the swirl, but I didn’t do that and mine still didn’t stick together well. It’s like I need some sort of edible glue…By far the most fun-looking bread I’ve ever baked. Hope it was fun to read about, too!