Although the temperatures keep creeping up into the 80s, I’m finding it’s the perfect time to be getting back into the swing of baking bread. For whatever reason, one bread I always have success with is cinnamon swirl. Thanks to the apples we’ve been getting in our produce delivery (and the huge bounty I got from a friend – more on that later), I was inspired to add some fruit to this classic breakfast bread.
While bread does take some time, most of it is hands-off. When I worked outside the home full time, I found it worked perfectly to mix up the dough when I got home and let it rise while dinner cooked. After we ate it was time to punch down and shape the dough, and after the dishes and cleanup it was time to bake, ensuring a fresh loaf for breakfast and sandwiches the next day. And trust me, the little bit of trouble is worth it!