Cinnamon swirl bread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 250) by America's Test Kitchen Editors

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Notes about this recipe

  • ldyndiuk on February 21, 2024

    I’ve made this bread twice and both times I had to add considerably more flour because it was so wet. There are a lot of steps here, so there’s not as much waiting time as with most bread. For instance, during the first rise you let it rise for a bit but then have to do some folding and let it rise the rest of the way. When you’re baking it, you start at one temperature and then after 20 or 25 minutes you need to turn the oven down a bit. Definitely a recipe for when you’re home all day and have little else to do. It turned out great, and I love that all the work yields two loaves. I slice one up and put it in the freezer for later while enjoying the other loaf fresh.

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