TWD BWD Rewind: Twist Bread

With just one more official post till the end of TWD BWD, I am squeezing in my final Rewind recipe on an unsanctioned Tuesday. Now, after next week, I can say I’ve truly baked the whole book before BWD goes from the spot it’s occupied on my kitchen table for the past five years over to the bookshelf. This Twist Bread is a braided take on cinnamon-raisin bread, and I must say that it looks majestic! I wish I could updo my hair as nicely as this. After all the multi-day brioche-based recipes we’ve made lately, this bread was a breeze. It starts with the same dough as The Daily Bread: White Bread Edition, which is ready to go in one day instead of two. I replaced the cinnamon-cocoa-sugar filling that becomes the twirled swirl with some pumpkin spice spread that needed using up. It made the twisting and braiding process a bit goopy, but baked in nicely and no one could tell that I bought it last fall. I used kitchen tweezers to gently tuck any currants (which I used instead of raisins)…