Wednesday, April 2, 2014

Swirls for ABC

This month there was a bread recipe to be baked for the Avid Baker's Challenge, a sweet bread with cinnamon. Well that sounded just great. We love that sort of bread.
I made some changes, first the White whole wheat flour isn't available here, so I substituted with half whole wheat and half white flour. I reduced the yeast to 2 tsp, left out the dry milk, and used potato flakes and not the potato flour. The rest of the recipe was the same and it all worked very easy. A nice bread to make and to eat.

RECIPE: 100% WHOLE WHEAT CINNAMON SWIRL BREAD

8 comments:

MyKitchenInHalfCups said...

I wouldn't be able to resist a slice of this toasted with a light touch of butter.

Zosia said...

Beautiful swirl and crumb! The KAF white whole wheat flour isn't available here either but I used all whole wheat bread flour and my rise definitely wasn't the same as yours.

Varadas Kitchen said...

Love the crumb and the color of the crust. The bread looks great!

Dos Gatos Baking said...

Love your photos! Bread looks delicious!

Marie said...

The swirl looks just about perfect! Lovely loaf of bread.

Karin Anderson said...

A very pretty bread, Lien! I reduced the yeast, too, the recipe amount is always to make it "foolproof", usually you need that much.
How was it with the amount of liquid, if you used half white flour?

sunita rohira said...

Lovely loaf. We do not get the said flour here too so I used the regular whole wheat flour with which we make chapattis. I was not happy with the rise.

Chef Mireille said...

such perfect swirls