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25 March 2011

Cinnamon Swirl Bread

The trick to making a beautiful cinnamon swirl bread is mixing in the cinnamon/sugar well enough that it won't become too gooey and the bread can still rise evenly and effectively (because sugar slows down yeast growth) and yet keeping distinct swirls of the stuff so that you can tell what it is and that it should be delicious. It is really a difficult balance.


  1. I didn't know sugar slowed down yeast growth. I thought yeast feeds off of sugar. Either way, I am impressed with the balance you found. That bread looks delicious.

  2. Josie, I think you're right about the sugar, it's more like the fat makes it harder to rise, but I think that having big globs of sugar in places doesn't help it rise evenly either.