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Swirl Bread

  • BAKE: 30m
  • SERVES: 12


Premium White Bread Mix 5 x 500g
  • Premium White Bread Mix 5 x 500g
  • Wrights Premium White Bread Mix 250g
  • Wrights Wholemeal Bread Mix 250g
  • Warm Water for white bread 160ml
  • Warm Water for wholemeal bread 175ml
  • Ground Cinnamon 20g
  • Sugar 40g
  • Sugar (For Glazing) 1 Tablespoon




Add half the sugar to the white bread mix and make up in the normal way using half the water indicated on the pack.
Add the ground cinnamon and the remaining sugar to the wholemeal bread mix and make up in the normal way using half the water indicated on the pack.
Mould each dough into a ball and rest for 10 minutes.
Roll each of the made up doughs to a sheet approximately 23cm (9 inch) square.
Place the wholemeal dough on top of the white dough and roll up like a “Swiss roll”.
Place in a 2lb bread tin, cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25-30 minutes or until doubled in size.
Remove cover and bake in a preheated oven at 220°C (425°F Gas Mark 7) for 30 minutes or until golden brown. Glaze the top with a syrup made from 1 tablespoon of sugar dissolved in a little boiling water.

Remove from tin and put on a wire tray to cool.

“Hello Deb, Thanks for the advice. I'll try it soon. I do love a good carrot cake. As for they letters Ebayers use them when leaving feedback about transactions - W D B A means Would (or in my case Will) Do Business Again. I prefer your version - Wrights Dough Bakes Awesomely! Best Regards, ”

Valerie Budge

Deb's Tips

This bread makes an especially attractive offering on your table when you serve it sliced, to show off how amazing it looks inside.

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