Swirl Bread

swirl bread 

A soft fluffy colorful bread loaf that's perfect for toast, sandwiches, or simply enjoying on its own!


For the Tangzhong:

  • BREAD FLOUR: 1/4 cup 
  • PLANT MILK: 1/2 cup 

For the Swirl Bread:

  • INSTANT YEAST: 2 1/4 tsp. 
  • PLANT MILK: 2/3 cup, warm to touch
  • Spero Sunflower Cream Cheese: 1/4 cupThe Original
  • OLIVE OIL: 1/4 cup 
  • BREAD FLOUR: 2 1/3 cup 
  • SALT: 1 tsp. 
  • FOOD COLORING: purple or color of choice

For the Glaze:


  1. MAKE the tangzhong, mix the bread flour and soy milk in a small saucepan over medium heat. 
  2. Using a heatproof rubber spatula, mix until thick and sticky, about 2 minutes. 
  3. Set aside to cool to room temperature. 
  4. Mix the instant yeast, lukewarm milk, and sugar in the bowl of a stand mixer. Set aside until bubbly and activated, about 5-7 minutes. 
  5. Add the tangzhong, Spero Sunflower Cream Cheese:, olive oil, and salt to the bowl. Mix to combine. 
  6. Using the hook attachment, gradually add the bread flour to form a smooth ball, about 5-6 minutes. 
  7. Separate the dough into two equal portions. 
  8. Add one dough portion back into the stand mixer, then add a few drops of food coloring. Knead until the color is even. 
  9. Add both dough portions into separate bowls, lightly greased. Let rise at room temp. for 1 hour, until doubled. 
  10. Punch down the dough, then roll out each to a large rectangle, about 9"x12". Stack the dough portions to layer, then roll lengthwise to create the "swirl."
  11. Place in a greased bread tin to rise for 25-30 minutes, until doubled. 
  12. Preheat oven to 350F. 
  13. Brush the bread with olive oil or maple syrup. 
  14. Bake for 32-35 minutes. 
  15. Set aside for at least 15 minutes in the pan, then cool completely before slicing. Enjoy! 

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