Next on the list for the Bread Baker’s Apprentice baking group is cinnamon raisin walnut bread. Now, things have been hectic around here, and it wasn’t until I had baked the bread and was munching it at my kitchen counter that I wondered where the wonderful cinnamon swirl was. The swirl that I’d seen over at Tanna’s blog.
Why, it was in a sidebar to the main recipe, the sidebar that I neglected to read what with all my running about. I have to say that without all that added cinnamon crunch goodness, this loaf was . . . blah. It tasted too yeasty, and didn’t have enough flavor for me. I did use half attah durum flour, and half white flour, buttermilk, and I eliminated the walnuts. I plan on making the recipe again, this time with the swirl and LOTS of cinnamon!
You can see what everyone is baking this week at our Flickr group, on Twitter (#BBA), or check out the challenge page. For the recipe, please see The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
And I’m sending this in to Susan for her weekly YeastSpotting roundup every Friday. She’ll be back from Switzerland this week, and I’m eager to read about her trip.
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Well it looks wonderful anyway! Perfect for toasting, jamming, and munching with a big mug of tea.
I agree with Natashya. The bread DOES look good. Bread baking is good therapy for stress, but when you are really overwhelmed, it is hard to concentrate!
I think it looks delicious!
Add another voice to the “looks great” column! But that sounds just like the sort of thing I do all the time when I’m distracted. I hope your life settles down soon, and wishing all the best to your relative.
Try using real Cinnamon in your recipe and reduce on the sugar
Too bad about the swirl, but that just means you can make it again! Your loaf looks great!
Thank you, – I do use real cinnamon. And why reduce the sugar?
Looks great…even with the lack of ingredients. Could you try toasting it and putting on cinnamon sugar after the fact? Yum. I love that snack! 🙂
Ooo – that’s a great idea! Thanks!
Cinnamon swirl or not, those loaves look great! I understand the importance of the flavor, but I’d just toast some of that of that and slather it with cream cheese. The good thing is, you got to do it again..did they come out correctly the second time around?
I made this one today–one loaf with swirl, one without. The swirl one is indeed really tasty, though it separated quite a bit around the swirl. I plan to use the non-swirl one for toast. Ooh, or maybe French toast… Your loaf looks great!