Our February 1st HBinFive Bread Braid assignment was to make three breads using the Soft Whole Wheat Sandwich Bread dough.
My story for the Apple Strudel Bread is one of omission. I omitted the apples, the walnuts and the raisins. I did, however, keep the cinnamon. So, it counts, right?
The omissions were to please O. who does not like apples or walnuts, and does not like raisins "in things".
So while the loaf was baking, what fruit does she choose for lunch? An apple, of course, because she is tired of clementines, and the bananas and pears weren't ripe.
I still think the apple falls into the "don't like it in things" category. She's not into banana bread these days for the same reason.
I am calling this bread of omission Double Cinnamon Swirl Bread.
I followed the directions from ABinFive for Judy's Board of Directors' Cinnamon-Raisin Bread to roll the dough and spread the filling, but used the rising and baking directions for the Apple Strudel Bread.
I rolled the dough into an 8 x 14 inch rectangle. Then I brushed the surface with the egg wash, and covered it liberally with cinnamon sugar. I then spread 1/2 cup of cinnamon chips ordered from King Arthur Flour. I rolled the dough up jelly roll style, pinching and folding in the ends and seam. Into the greased loaf pan it went to rise.
My Double Cinnamon Swirl Bread smelled like donuts while baking. The cinnamon chips melted, creating a creamy-buttery texture. We enjoyed this for breakfast looking out at the trees after the second blizzard of the week.
The other two breads to try were the Soft Whole Wheat Sandwich Bread and Hot Dog Buns. I have nothing but praise for the sandwich loaf. It was a big loaf suitable for toast, and sandwiches, of course.
We were particularly fond of the hog dog buns. I don't think I can buy the packaged kind any more. That means planning ahead just for hot dogs, but worth it, I think.