Cycle 12 – Cycle 204
28 (Wed) July 2021
Cinnamon Swirl Bread
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Getting comfortable with sandwich bread (see 12.202 BLT), I’ve begun to experiment with other types of bread, such as Cinnamon Swirl Bread.
The differences from sandwich bread are that cinnamon swirl bread (i) uses milk instead of water; (ii) includes an egg; (iii) includes lots more sugar; and (iv) requires the dough to be removed from the machine after the third knead, rolled out, sprinkled with sugar + cinnamon, rerolled, placed back into the machine for the final rise and bake.
The bread itself was quite nice, but the cinnamon swirl got unevenly distributed during the final rise, leaving too little on one side of the loaf, too much on the other.
This will be good to make on a Sunday afternoon, for W and the boys to nibble on throughout the day.
(See also GLOBAL FOOD GLOSSARY)