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Posts Tagged ‘chocolate swirl bread’

The King Arthur Flour 200th Anniversary Cookbook has been kicking around our kitchen for some time now.  It’s one of those cookbooks whose pages are splattered and creased.  The kind of cookbook where you can open automatically to the recipe you want because the pages are so used to falling open just so.  A cookbook whose cover has developed quite the patina from heavy handling by greased and floured fingers.  How refreshing then, to take the same well-used book off the shelf and dive into an entirely new recipe! Thus began my slightly obsessive baking streak with cinnamon bread.

I have a little baking friend.  An 8-year-old girl who lives down the street.  She comes over to play with Eli, but always seems to wind up in the kitchen with me, her hands covered in flour.  The Cinnamon Bread recipe (really Cinnamon Raisin Bread) yields a hefty 3 loaves.  And, knowing that Eli wouldn’t dream of touching a raisin, I knew only one loaf would actually contain my favorite sun-dried treats.  I planned on keeping the other two plain in courtesy of the non-raisin-lovers among us.

We used the roll-up method, since it’s fun and pretty and what doesn’t taste better with butter and cinnamon swirled up inside it?  We rolled up the raisin loaf and one plain loaf and with her hands on the rolling pin readying for the third, my little baking friend implored me to stuff it full of chocolate chips.  No way, I said at first.  I want to eat this for breakfast.  She was insistent though, and I finally relented.  (Okay fine, it’s not that hard to convince me to stuff something full of chocolate).

All three variations have proved to be delicious.  But while we’re still enjoying  our cinnamon breads as breakfast toast (particularly good smothered with my friend Renee’s Blackberry-Crab apple Jelly), the Chocolate Swirl Bread is long gone.   Sometimes it really pays to listen to an 8-year-old.

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