TWD BWD Rewind: Twist Bread
October 6, 2026 at 3:33 pm | Posted in breakfast things, BWD, general pastry, groups, other sweet, sweet yeast breads, tuesdays with dorie | Leave a commentTags: baking, 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 half 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. I used kitchen tweezers to gently tuck any currants (which I used instead of raisins) that popped out of the dough during the final proof back into the twists, so they were less exposed to heat during baking. A benefit of posting late is getting to take the advice of other members, and I remember someone commenting about burned dried fruit.
I felt sad to cut into the beautiful braided bread, but it looks great inside, with ribbons of pumpkin spice spread and currants here and there. It’s soft and sweet and stays perfectly lovely for a few days on the counter. I did wrap half the loaf for the freezer, so I can experiment with French toast as Dorie suggests.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it. It’s worth it. Don’t forget to check out the TWD website and join Tuesdays with Dorie!
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