We've been making bread for the past year or so using the amazing book Artisan Bread in Five Minutes a Day. I had a hankering for a sweet breakfast bread, so I pulled off this bread experiment. I stretched out the dough, sprinkled on cinnamon, brown sugar, and sugar, on the dough, adding raisins on one. I rolled the dough and left it to rise a bit before baking. As an after thought, I added some butter (vegan soy margarine since I'm dairy free) by cutting slits in the dough and pushing the slivers in and trying to reseal. I baked the bread at a lower temp., and it turned out like this:
It was delish!! It disappeared very quickly, every morsel. I think I might be almost independently responsible for that. Thank goodness for the breastfeeding metabolism!!
1 comment:
I tried this book awhile ago and gave up because my bread didn't look very good. Do you use any specialty equipment for baking!
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