How cute is my heart shaped cinnamon swirl bread? A Martha Stewart Cinnamon-Raisin Bread Recipe, I’ve had for years, is easily transformed into these heart shaped loaves! You’ll notice my bread has no raisins in it, and this is because of a childhood trama Kevin had with raisins. I won’t go into detail on that … lets just say it involved his nose and a trip to the emergency room. You’ll still need to buy raisins for the recipe, because you soak them first in hot water and then use the raisin-water for flavor. The trick to the heart shape is, after you’ve rolled the bread out, and applied the cinnamon sugar filling, instead of rolling it up into one swirl, start from each of the shorter ends and roll two smaller swirls into the center. Then pinch the bottom of the loaf to make the heart’s point. Next, use a regular loaf pan to bake the bread, but using aluminum foil, create 2 9 inch long cylinders to place on each side of the loaf pan. When you go to bake the bread in the loaf pan, the heart’s point (the bread’s bottom) will fit in between the foil cylinders, and the top of the bread will rest on top of each side of the foil. Did that make sense?
Makes 2 1/2 loaves!