Bottom line - the recipe turned out beautifully - but it was also finished close to dinnertime! I completely misread the 2nd rise in the recipe. Here's how it went:
Make dough - rise for 1 1/2 hours.
Punch dough down - rise for 1 1/2 hours.
Shape dough - rise for 30-40 min.
Bake for 45 min.
So there you go. Homemade bread, it's delicious - but it take a long time.
|For the rises - I left it in the warmest place in my apartment - my bathroom!|
|Before the third rise - the rolling out & swirling.|
|Letting the freshly baked loaf rest...as Barricelli suggests, "on its side". It took a great deal of self control not to rip it apart and shove it in my mouth right there. The crust was...buttery and flaky - almost croissant-like.|
|Ah yes, I forgot to mention. Doused in syrup & then rolled in sugar. Oh yeah.|
My twist on it this week was a cinnamon-raisin swirl. Overall, it was great, although I think I could have rolled it out thinner and made the swirl a little tighter. The gaps in the bread wasn't as aesthetically pleasing but made for extra-eggy French toast the next day.
|Having my coffee while prepping my breakfast. It was a good Sunday morning :)|
The recipe was from the Sono Cookbook by John Barricelli - who mentions that he wakes up in the middle of the night to get started....I can see why!!