I think I made swirl very well this time. I adopted a
recipe for cinnamon raisin sourdough bread by King Arther Flour,
again, and made some changes. I didn't use active starter but unfed starter. I mixed raisins into the dough instead of rolling them into cinnamon swirl. I also added lightly toasted walnuts in the dough. For filling (swirl), I replaced sugar with powdered sugar and reduced the amount to 2 tablespoons from 1/4 cup. I increased the amount of cinnamon quite a bit.
The bread was wonderful! It be toasted very well. J, who is usually for savory breakfast, enjoyed a couple of slices with butter spread.
