Bread

A Cinnamon Swirl Bread to Eat for Breakfast Every Single Day

April 18, 2016

The ice pop that dyes your hand with rolling drips of Red 40, the candy shop on the way to your parents' house, clam bakes, frozen bananas. Summer foods are a nostalgic and powerful thing—we each have our favorites (I could write an ode to lobster rolls and fried clams). Our co-founder, Amanda Hesser's favorite? The cinnamon swirl bread from Breadzilla near her husband's family home in the Hamptons.

A bouncy milk, butter, and egg dough folded lovingly around a strip of cinnamon, sugar, and butter, it's no wonder she eats it for breakfast every August when she visits. Here's what she has to say about it:

Before I met my husband Tad, I’d never been to the Hamptons on the east end of Long Island, and now we go, like his family has for decades, every August. But I went on vacations there for 5 years before anyone in his family told me about the cinnamon swirl bread from Breadzilla, a bakery that’s tucked away in their tiny hamlet of Wainscott. Breadzilla’s piece de resistance is a pan loaf that’s poufy on top with a sugary, cinnamon crust, and is loaded up inside with a curl of cinnamon butter. When we’re there in the summer, I eat it every morning for breakfast, thickly sliced, toasted and spread with butter and a scattering of sea salt.

While Breadzilla's version is more of a classic white Pullman, Amanda's recipe uses a butter-and-egg dough adapted from The American Home. White or butter-and-egg, Hamptons or big city, we'll be eating this bread all summer long.

What are your favorite summertime foods? Will you be baking this bread (yes, of course)? Tell us in the comments below!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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