Comments on: Cinnamon-Raisin Swirl Bread (or How to Make Any Kind of Swirled Loaf)

By: 50 Edible Homemade Holiday Gifts :: Cate Munroe, Cate's Nutrition Kitchen, Scottsdale Phoenix Gilbert Tempe Nutritionist

Thu, 09 Dec 2010 02:32:21 +0000

[...] Cinnamon-Raisin Swirl Bread [...]

By: Kim

Kim — Sat, 23 Jan 2010 19:57:36 +0000

Thank you so much. I have so many great bread recipes that I can’t make since going NT. Now I can incorporate their interesting additions. My favorite one from the past used feta and spinach and garlic. Great!

By: Catching a Wild Sourdough Starter « Cooking without almost everything

Catching a Wild Sourdough Starter « Cooking without almost everything — Thu, 03 Dec 2009 12:20:13 +0000

[...] good sourdough starter, what next? Here are some great recipes to use it in: Basic Sourdough Bread Cinnamon Raisin Swirl Bread Spelt Sourdough Cinnamon Rolls Spelt Sourdough Burger Buns Sourdough Chocolate Cake Sourdough [...]

By: Kimi

Kimi — Thu, 08 Oct 2009 03:40:38 +0000

I used to love to make breads like this, but haven’t in a long time. I bet my three year old would love it! Thanks for sharing.
.-= Kimi @ The Nourishing Gourmet´s last blog post… $5 Dish: Scrumptious Pan Fried Apples =-.

By: Larisa

Larisa — Fri, 02 Oct 2009 20:50:41 +0000

My favorite filled bread is: chopped hazelnuts (cheaper than pine nuts), basil, sundried tomatoes, a little mint, a little garlic, feta, and if it were going to be eaten quickly, spinach. Then I’d melt some butter with olive oil (1/2 and 1/2), which sometimes I’d mix more garlic and some parsely into and serve with the bread.

With sweet breads I used to serve 1/2 butter, 1/2 raw coconut oil and a smidgeon of raw honey. Sometimes I’d add cardamom, ginger or cinnamon.

By: Leah

Leah — Fri, 02 Oct 2009 14:01:53 +0000

I’ve done this using jalapenos and cheddar cheese…it makes terrific sandwiches!

I so want to try sourdough again. I had a starter this summer that was doing great and then it got hot (we have no ac) and killed it. Maybe now that the weather is cooler…

By: Michelle

Michelle — Thu, 01 Oct 2009 23:08:12 +0000

Oooo, coconut oil. Hadn’t thought of that. I still need to purchase a jar of it, since I am out.

By: Sunny

Sunny — Thu, 01 Oct 2009 18:21:16 +0000

I love doing a garlic butter and parmensan swirl bread, sliced, toasted, under french onion soup!

By: Kari

Kari — Thu, 01 Oct 2009 17:13:44 +0000

I just found your site and just wanted to tell you I will definitely be trying this. I have been wanting to figure out how to do a swirl loaf for awhile now since I have a bad habit of stopping at Starbucks to buy their cinnamon-swirl breakfast bread every once in awhile as a treat for myself. I know theirs isn’t really healthy so I try to refrain and when I stop there I always think ‘I’m going to try making this at home so I don’t have to buy this one”. But I’ve never had time to try it. Lucky for me you already did it! And sourdough spelt dough to boot. Looks delish. Thanks!

By: Pennywise Platter Thursday 10/1

Pennywise Platter Thursday 10/1 — Thu, 01 Oct 2009 17:00:38 +0000

[...] Wardeh @ GNOWFGLINS – Cinnamon-Raisin Swirl Bread [...]