Bread Baking: Cinnamon Cereal Swirl Bread
I've been on a search for breakfast cereals that I like, and it's been difficult. Most of them—even the ones labeled "healthy"—seem way too sweet for me. A little sweetness is fine, but I don't want candy for breakfast. Truthfully, I never liked sweet cereals, even as a kid. Not even the ones with cute marshmallows.
Recently, I tried Erewhon, a puffed brown rice cereal. It passed the not-too-sweet test, bordering on the savory. It reminded me of Rice Krispies, except much less sweet and flatter.
Like everything else edible in my kitchen, it got me thinking about what I could do with it that would be different. Sure, most people eat their cereal with milk, but that doesn't mean that's all you can do with it. I had a couple ideas for baking with the cereal, then had the bread brainstorm.
The result was interesting. The cereal lost its crispness and became a little bit chewy—like soft nuts or maybe bits of dried fruit. It added an interesting texture to the bread, and it seemed to gather up cinnamon flavor around it as well.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.