Whole Wheat Cinnamon Swirl Bread Machine Recipe at Leon Hendricks blog

Whole Wheat Cinnamon Swirl Bread Machine Recipe. Enjoyed plain or toasted and slathered with butter, slices are easy to devour. I made one regular loaf and three mini loaves to gift. Spreading, rolling, and (of course) eating! Our baker’s cinnamon filling makes the swirl a cinch, leaving you (and any small helping hands) more time for the fun stuff: Swirled with a spiral of sweet cinnamon filling, this soft bread needs little to make it great. They baked perfectly to 190 degrees in 40 mins. I made this cinnamon swirl bread today using all white whole wheat flour (about 6.5 cups, plus 9 tsp gluten). The nuttiness of the wheat and the earthy, assertive flavor of cinnamon play very nicely together. The dough was luxuriously soft. The bread smelled heavenly as it baked.

Whole Wheat Cinnamon Bread for Bread Machine ⋆ 100 Days of Real Food
from www.100daysofrealfood.com

I made this cinnamon swirl bread today using all white whole wheat flour (about 6.5 cups, plus 9 tsp gluten). Our baker’s cinnamon filling makes the swirl a cinch, leaving you (and any small helping hands) more time for the fun stuff: Swirled with a spiral of sweet cinnamon filling, this soft bread needs little to make it great. I made one regular loaf and three mini loaves to gift. Spreading, rolling, and (of course) eating! The nuttiness of the wheat and the earthy, assertive flavor of cinnamon play very nicely together. The bread smelled heavenly as it baked. They baked perfectly to 190 degrees in 40 mins. Enjoyed plain or toasted and slathered with butter, slices are easy to devour. The dough was luxuriously soft.

Whole Wheat Cinnamon Bread for Bread Machine ⋆ 100 Days of Real Food

Whole Wheat Cinnamon Swirl Bread Machine Recipe The dough was luxuriously soft. I made one regular loaf and three mini loaves to gift. The nuttiness of the wheat and the earthy, assertive flavor of cinnamon play very nicely together. The dough was luxuriously soft. Swirled with a spiral of sweet cinnamon filling, this soft bread needs little to make it great. Spreading, rolling, and (of course) eating! I made this cinnamon swirl bread today using all white whole wheat flour (about 6.5 cups, plus 9 tsp gluten). Enjoyed plain or toasted and slathered with butter, slices are easy to devour. They baked perfectly to 190 degrees in 40 mins. Our baker’s cinnamon filling makes the swirl a cinch, leaving you (and any small helping hands) more time for the fun stuff: The bread smelled heavenly as it baked.

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