This past weekend was an interesting baking experience. I swear I changed my mind more times than I can count. I initially tried this bread as a test run for the book club meeting I had on Sunday. The bread was delicious, but I didn't think it would serve well for the meeting. So I decided to try chocolate muffins to take instead (recipe coming later this week). I was going to make two batches of the muffins so that I would have another to take to a pilates get-together on Monday. Then I remembered my instructor/friend can't eat chocolate. Blast. Somewhere in all of this back and forth, I tried cutting the cinnamon bread when it was properly cooled. I am always way too impatient to wait to cut the first piece. And I realized it actually cuts fairly well.
Final plan: I made the muffins for the book club and made another loaf of the bread for this morning. Did you follow all of that? Hopefully it will all go off without a hitch.
I should say, this bread was amazing. The smell alone was enough to knock me off my feet. Don't bake it while you are hungry, it's a bad idea. The recipe was super easy to execute. My only concern was the top/ribbon. I was a little worried initially, because it seemed like the top crust popped off the bread when I pulled it out of the oven. But I just pushed it down and it stayed put nicely as it cooled. I think next time I'd put my ribbon in at about 2/3 of the loaf, because then it wouldn't have as far to rise.
Cinnamon Ribbon Bread
recipe from here
1/3 cup granulated sugar
1 tablespoon cinnamon
1/4 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1/4 cup canola or vegetable oil
1 tablespoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon ground nutmeg
3/4 teaspoon baking soda
pinch salt, optional and to taste