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I retrieved the sordid evidence of yesterday’s bread out of the camera and here is what the inside of my loaf of cinnamon
swirl triangular line bread looks like.
Ha. Looking at it more closely, the triangle looks a bit like a D. Hmmmm…. D for Disaster? Dope? Demoralized? I know!!! Let’s pretend that it’s D for Delicious.
Why did I put myself through this misery? I saw the most beautiful looking Sourdough Cinnamon Swirl Bread on thefreshloaf.com and decided I had to make it. How hard could it be?
Who me? Need to consult a recipe? I don’t need no stinkin’ new recipe. I’d make it with our raisin bread recipe. Alas. As you already know, I managed to make cinnamon triangular line bread instead.
Here is the conversation that took place as I was hand-kneading the sloppy dough:
T: (disapproving look) Is the dough always that slack for raisin bread?
me: (equally disapproving look; disdainfully) Yes. Trust me. This is how it’s supposed to be. (secretly worried - add another half cup flour to the board....)
T: (doubtful) Okaaayyyy…
me: Don’t worry!! It will be fine! (secretly VERY worried - add another quarter cup flour to the board....)
I halved the amount of yeast and added a buildup of my wild yeast starter. I had planned to use only the wild yeast but it didn’t look bubbly and strong to work properly. And instead of melted butter in the bread dough, I used vegetable oil. The resulting dough was quite slack. Silly me. I didn’t think it was going to be a problem… I felt certain that the flat roll of slack dough would rise evenly!
I only attempted one loaf of swirl bread. Two of the loaves are regular raisin bread – and happily, they did turn out. I think. Possibly all the raisins are all sitting at the bottom of each loaf. (What? You expect to see photos? Ha. As if I could get it together to manage that… those two loaves are in the freezer.)
For the swirl, I melted about 4 Tablespoons of unsalted butter and mixed that with about 2 Tablespoons of demerara sugar and a good shot of ground cinnamon (2 teaspoons??). I flattened a third of the dough into a long triangle and slathered the buttery cinnamon sugar over top. I scattered a third of the raisins overtop and as tightly as I could, rolled up the rectangle. I could have sworn that it had at least 4 turns! The roll was quite floppy and flat.
Did I remember to leave a space at one end for sealing the seam? Pffft! Why would I have managed that? I somehow pinched the seam shut (sort of) and lifted the flabby roll into a parchment lined bread tin. It rose nicely. I baked it at 375F for about 30 minutes. There was lovely oven spring. The aroma was divine.
I was excited. I was hopeful.
When the bread was cooled completely, I sliced it open to reveal what I was sure was a perfect cinnamon swirl.
I was devastated.
Luckily, even though it is a miserable failure at a cinnamon swirl, it still tastes good.
This post is partially mirrored on The Fresh Loaf – cinnamon swirl(ish) bread