The abominable weather in the Northeast is really derailing my sewing posts - it's been impossible to photograph anything. My blue welt pocket trousers are finished, and the Craft Lounge is currently covered in a light layer of fluff from the ongoing construction of my faux fur cape. But you'll have to settle for more baking on this frigid day.
Without realizing it, I seem to have shifted the focus of my baking from dessert to breakfast this month. I suppose it's because of my previously mentioned recuperation from holiday indulgences. Whatever the case, I'm really enjoying breakfast lately.
One of my goals is to become a better bread baker. I'm fine, just not proficient. I just don't have a long enough bread baking history to have experience on my side. So, when I was thinking about another tasty, somewhat sweet but not extravagant breakfast item to bake, I landed on Cinnamon Swirl Bread.
Naturally, I turned to King Arthur Flour. This recipe is one that also appears in their Baker's Companion Cookbook, which is my go-to cookbook for baking.
This is a yeast raised bread, and the blocks of time when you are letting the dough rise, rise again, bake and cool are perfect for sewing. And, oh my gosh, I don't think the house has ever smelled quite as amazing as when this was in the oven. Cinnamon overload!
The very helpful thing that I learned about bread with this loaf is about doneness. Most yeast risen loaves are done when the internal temperature reaches 190F. I like tricks that eliminate guess work.
Look at how swirly it came out! I'm really happy with how it looks and tastes. Toasted with a little butter or served with a schmear of peanut butter or nutella, this bread is exactly what I wanted. It's delicious and not terribly sweet, but still feels like a treat. My only change to future loaves may be to add some raisins to the dough instead of just to the swirl.
Do you multitask when you have a whole day free to sew, bake or whatever other hobbies you enjoy?
Without realizing it, I seem to have shifted the focus of my baking from dessert to breakfast this month. I suppose it's because of my previously mentioned recuperation from holiday indulgences. Whatever the case, I'm really enjoying breakfast lately.
One of my goals is to become a better bread baker. I'm fine, just not proficient. I just don't have a long enough bread baking history to have experience on my side. So, when I was thinking about another tasty, somewhat sweet but not extravagant breakfast item to bake, I landed on Cinnamon Swirl Bread.
Naturally, I turned to King Arthur Flour. This recipe is one that also appears in their Baker's Companion Cookbook, which is my go-to cookbook for baking.
This is a yeast raised bread, and the blocks of time when you are letting the dough rise, rise again, bake and cool are perfect for sewing. And, oh my gosh, I don't think the house has ever smelled quite as amazing as when this was in the oven. Cinnamon overload!
The very helpful thing that I learned about bread with this loaf is about doneness. Most yeast risen loaves are done when the internal temperature reaches 190F. I like tricks that eliminate guess work.
Cinnamon swirls! |
Look at how swirly it came out! I'm really happy with how it looks and tastes. Toasted with a little butter or served with a schmear of peanut butter or nutella, this bread is exactly what I wanted. It's delicious and not terribly sweet, but still feels like a treat. My only change to future loaves may be to add some raisins to the dough instead of just to the swirl.
Do you multitask when you have a whole day free to sew, bake or whatever other hobbies you enjoy?