Comments on: Cinnamon Swirl Bread

By: kevin

kevin — Tue, 18 Jun 2013 13:50:45 +0000

karenintheory: I am glad you liked it! You could try poking the top layer with a fork a few times, penetrating down into the second layer, to prevent it from separating too much on the top.

By: karenintheory

karenintheory — Sat, 08 Jun 2013 20:49:04 +0000

Just made your recipe and it was almost perfect. I just had a massive gap between the top two layers of dough! Do you have any suggestions about how to reduce the gap?

By: Anonymous

Anonymous — Sat, 25 May 2013 22:55:41 +0000

I didn't realize there were different sizes 😉 I used a glass 9×5 as well. must've just been the yeast! It rose obviously higher than the pan, but it was the fact that it started to spill over the sides that had me worrying. I ended up trying to stuff the sides back in before baking & then cut off the parts that still fell over once it was cooked (b/c otherwise I couldn't get the loaf out of the pan!)

By: kevin

kevin — Thu, 23 May 2013 12:17:20 +0000

Anonymous: I am glad that every thing worked out! What size of loaf pan did you use? I normally use a 9x5x3 inch pan and although the dough does rise a lot it does not spill over the sides. (The loaf in the photos above rose a good 2 inches above the edge of the pan.)

By: Anonymous

Anonymous — Thu, 23 May 2013 01:47:13 +0000

update: so it turned out perfectly even with only 1 hour rise, perfect swirls & oh so good tasting! I had to cut the parts off that were over the edge. Next time, Maybe I'll just do tight saran wrap to stop it from going over the edge?? (and the 1 hour second rise turned out, no problem, so may do that next time to cut back some time!)

By: Anonymous

Anonymous — Thu, 23 May 2013 00:49:30 +0000

Question: do you make the saran wrap tight when you put the loaf in the pan to rise for another 2 hours?? Mine rose RIDICULOUSLY! (after 1/2 hour of the second rise it was exploding out of the saran wrap), finally after 1 hour of rising I decided to bake it b/c it was starting to flop over the sides of the loaf pan. So do I make it really tight & even though it reaches the saran wrap in 1/2 hour, do I let it keep rising for the full 2 hours & b/c it's super tight it won't flop over the sides, or should i make 2 loaves instead?

By: Tiffany

Tiffany — Mon, 27 Aug 2012 23:09:20 +0000

I just made this and even substituted in 1.5 cups of whole wheat flour. It turned out perfectly! The I went a little over board on the rolling so, there are a lot more swirls and they are closer together. The more cinnamon sugar the better, right!?

By: Anonymous

Anonymous — Wed, 07 Dec 2011 11:36:46 +0000

Kevin, our diets are shot!! it's divine! i used walnuts and raisins too, an irresistible result. thanks for your wonderful blog!
carole s.

By: Desdemona

Desdemona — Mon, 09 May 2011 19:57:49 +0000

The swirl pattern lured me in. Another thing to put on my must try out list 😀

By: Kevin

Kevin — Tue, 12 Apr 2011 11:24:57 +0000

Sandra: Homemade breads will have more of a yeasty aroma and flavour than store bought breads but it should definitely not be overpowering. You can reduce the amount of yeast but the dough will take longer to rise.