Monday, July 30, 2012

blueberry cinnamon swirl bread

Baking bread that stays soft and fluffy is no easy feat.  Neither is creating a continuous cinnamon swirl perfectly centered in a loaf of bread.  That's why baking bread is more of a once-in-a-while type thing rather than an everyday occurrence for me.  I haven't made cinnamon swirl bread in years and I knew I wanted to try it out again.  I went with a modified King Arthur Flour recipe because it featured some key aspects that I was looking for.  First, I wanted to bake a bread with a sweet swirl, not a sweet bread with a sweet swirl.  This recipe contained very little sugar in the bread itself.  And if you are concerned that there is a lot of sugar filling, keep in mind that it perfectly compliments the bread itself.  So in no way will the bread taste as sweet as a dessert when you eat it!  Second, this recipe contained potato flakes.  The use of potatoes produces a softer and moister bread.  This extra moisture is needed for my third reason.  Third, I wanted to use the addition of my Trader Joe's freeze dried blueberries rather than the use of more traditional raisins.  The extra moisture helps to rehydrate the berries without me having to do that beforehand.


Overall, you'll see that my blueberry cinnamon swirl bread did not have a perfect swirl; it's a little squiggly!  And that has to do with technique.  You must be quick with your fingers and roll this bread up nice and tight to get that desired look.  Unfortunately for my uncoordinated self, this will have to do but it still tasted good.  The bread on its own is great straight out of the oven.  But after a day or two, its best toasted and warm with a smidgen of peanut butter, jam, nutella, butter, or anything else you eat toast with in the morning!  Also note that my bread was baked in a 9" x 5" loaf pan, so it was flatter at the top and not as nicely domed as it would have been had I baked it in a smaller loaf pan which I do not have.