Making Bread: A Magical Recipe for Cinnamon Swirl

posted a year ago; been dreaming about this bread recently–its texture is heavenly & its spices divine!

hope of things not seen


(photo including said-bread.  shot from yesterday’s breakfast-in-bed, thanks to sweet husband)

Today, I’m doing a lot of bread-sharing, so while I’m celebrating with many dear people on this feast of St. Lucy, here’s a recipe I made last night for cinnamon swirl bread.

As any devoted American Girl knows, the Scandanavian way to celebrate December 13th is to don a wreath of lit candles and to serve one’s family delicious baked goods (or at least, that’s what Kirsten taught us…).

Having just recently finished a book in my favorite genre (memoir-and-recipes), and having the charge of reviewing it (therefore being totally required to make at least one recipe in it), I present Milton Brasher-Cunningham‘s “Refrigerator Rolls”-dough-with-Emily-tweaks-into-Cinnamon-Swirl-Loaf!  Viva Lucia!

Cinnamon Swirl Loaf (makes 2 generous 9×5″ loaves)

In a huge bowl combine: 4 cups warm milk, 1 cup sugar, 1 stick of butter, 1/2 cup vegetable oil and 1/2 cup water

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