Sunday, December 14, 2008

Cinnamon Orange Swirl Bread: Part Two

Rolling the cinnamon bread is always a challenge. If you don't seal the bread well, it will "leak" cinnamon sugar. This takes away from the appearance of the bread, causes difficulty (sometimes) in getting the bread out of the pan, and wastes all that delicious taste that isn't any longer part of the loaf by virtue of leaking out!

The demo loaf is a small bread pan sized loaf (about a 6 inch by 2 1/2 inch pan). With each turn of the roll, put pressure at the seam to help seal the loaf.

When you have complete the roll, pinch the seam closed from end to end. Then using the side of your hand, press down as if chopping but moving slowly to completely seal the ends of the loaf.

Below you can see the bread rising. I made several pan sizes of this recipe - some are 8 1/2, some are 7 inch pans and one is a 6 inch pan.
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