Cinnamon Swirl Bread is one of my favorites, and now you can make it at home.
I don’t know what it’s like at your grocery store, but at mine, there’s always a BOGO deal for Cinnamon Swirl Bread, and my BOGO loving heart can never resist it. Rather than continue to be a sucker at the store, I made it at home under the guidance of the all-knowing bread master, Peter Reinhart.
Breakfast toast will never be the same.
After many weeks of procrastinating, I made my first bread, and after tasting this Rosemary Parmesan Focaccia, I don’t know why I waited so long.
Guys, I did it. I started the Great Bread Adventure of 2017. It took me a while 1) to read the beginning chapters of Peter Reinhart’s The Bread Baker’s Apprentice and 2) to gain the courage to actually start baking. If you’ve never done it, bread baking often takes a long time. I knew this Rosemary Parmesan Focaccia would take about a day to make, and I didn’t want to mess it up. Thanks to my fairy bread father, Peter Reinhart, it came out darn near perfect.
I like bread, and this year I’m going to prove it by baking through The Bread Baker’s Apprentice. Yes, I know I’m mildly crazy, thanks.
Just over a year ago, I was the new owner of Peter Reinhart’s The Bread Baker’s Apprentice, a critically acclaimed bread bible for home bakers and professionals alike. I’d asked for it for Christmas, and at last, it was mine. I really enjoyed bread class in pastry school, and now I could continue learning about the magic of bread making in my own kitchen. As far as pastry nerd enthusiasm goes, I was stoked.
In fact, I was so stoked that one of my 2016 Baking Resolutions was to bake more bread, but like so many resolutions, my early enthusiasm fizzled out. And by “fizzled out,” I mean I did not make a single loaf of bread last year. I did, however, manage to create the Perfect Pie Crust, the one and only resolution I accomplished last year.
I’ve learned from my mistakes, and I’m ready for a do over.