Bread Variations

Cinnamon Swirl
So some of you know that we do cinnamon swirl bread...I'm sure that name has been patented somewhere. Well anyway if you want to do it yourself here's what we do:
To make it eligible for the toaster and slicing friendly it means it has to be less gooey, but you can go more gooey if you want to.
After the third roll out I put about 1/4 c. to 1/3 c. packed brown sugar and spread it around. Then I sprinkle the cinnamon on. I don't measure the cinnamon, but I usually make sure I've covered it with a light dusting. If you are doing nuts or raisins this would be the time to add them. I find it tastes fabulous with pecans. Then I roll it up and put the seam side down in a greased pan. I'll also mark it with a nut or a sprinkle of cinnamon on top to be able to distinguish what it is for storage in the freezer.
When I worked at Great Harvest we would use butter and a lot more sugar. While this is closer to the cinnamon roll, it is a horrible mess to cut and insanely gooey. My recipe can be used as french toast much easier than the gooey can. It is really yummy toasted and buttered. If you are going to go gooey make sure you fold the sides over at least 2 inches so that when you roll it up the ooziness doesn't ooze out. When you de-pan it it will likely fall a bit too which is normal. Make sure that you cook it a little longer as well depending on how much butter and extra sugar you use.

Pizza Bread
So if you are going to make this you need to make a few changes to the basic bread recipe. I didn't measure the changes exactly, but here's my 'suggestions'. Decrease honey by at least 1-2 oz. Try some oregano or pizza seasonings in the dough...about a tablespoon. Try some tomato sauce and decrease your water a bit or fresh diced tomatoes without the skins. Whatever you decide to do to the basic dough it should at least start with the decreased sweetness factor. Then after you roll the dough out for the third time, spread your sauce. I found that about 1/2 c. to 3/4 c. works well (it depends on how thin you rolled it out). Leave about a 2 inches border without sauce. Put any ingredients you want then in it. If using pepperoni you will want to cook a little of the grease out first. I find that placing the pepperoni between napkins/paper towels and microwaving it for about 10-15 seconds works perfectly. Then when all 'toppings' are on you will need to fold the edges in about 2 inches and then roll tightly up. Try to really make a good seam seal at the end. You may need to leave 3 inches at the top without sauce on it to be able to accomplish this. Then place in a greased pan seam side down. It is really yummy, but honestly it doesn't store well so plan on eating this the same day it is made.

Please if you have more variations that you'd like to share please e-mail me and I'll post them on the page for you. I would love to get other's ideas, which is why I'm posting mine.