This week's video is shot in our newly renovated kitchen/set in Atlanta. We've had to move shooting from Saint Simons Georgia due to construction nearby. It's been a very busy summer keeping up with the weekly videos, renovating the new kitchen and moving everything to Atlanta. From now on videos will be released on YouTube Thursdays at 12 noon Eastern Time (New York/Atlanta). But you can get a sneak peak of the video early, around 8 AM by coming here to the website. A swirl of cinnamon sugar running through a soft and fluffy white bread makes for a delicious Cinnamon Swirl Bread. It has a billowy loaf shape and a lovely golden brown crust. It's delicious buttered. And it makes really good toast. A few notes on technique and ingredients. To make a flavorful white bread I like to add a pre-ferment. That is, a starter, which is really just a small amount of bread dough that is made the night before and then stored in the refrigerator overnight so it has time to develop flavor. Next day, you just add it in with all the other ingredients when you make the bread dough. As far as ingredients go, we are using mostly bread flour and a small amount of all purpose flour (plain flour). For the yeast, I like to use either SAF Red or SAF Gold instant yeast #ad . This type of yeast gives a good rise and it doesn't need to be proofed. However, if you want to substitute active dry yeast for instant yeast you need to increase the amount of yeast by about 20%. You also need to activate the yeast in lukewarm water. To do this for the starter, simply heat the water to lukewarm, stir in the yeast, and let it stand about 5-10 minutes or until frothy. For the bread dough, remove about 1/4 cup (60 grams) water from the total amount called for in the recipe and heat it to lukewarm. Stir in the yeast. Let stand about 5-10 minutes or until the mixture becomes frothy. Dried milk powder is used in this recipe as it enhances the color of the crust, adds flavor, and helps to keep the bread moist. For the salt, I like to use kosher salt. There is also some butter in this dough, and I like to use unsalted butter. And lastly we need water. I like to use ice cold filtered water. The temperature of the water is very important when making bread as it determines the temperature of the final dough, which affects the rate (time) of fermentation (proofing). The reason we use cold water is that the dough warms up during the long kneading period. Continue to the Cinnamon Swirl Bread recipe page ..... Stay safe and let's get baking!! Stephanie Jaworski