We (my family) have been coming back to the same beach house on the Outer Banks for 10 years now. The owners have done something new to the house just about every year and this year they have remodeled the kitchen. The new kitchen has lots of gadgets, but lacking a few basics – no wooden spoon, only one loaf pan, no half cup measure.
I have an aversion to shortening, so i I used regular butter instead. The recipe makes two loafs, so since i had only one loaf pan, i put one half in the fridge for the a while. I will make the second loaf later this evening, and probably end up taking it home with me. by making one a time, i also have the chance to learn a little from mistakes. To make a cinnamon swirl in the middle of the bread, i pressed the dough out into the 8″x5″ rectangle (roughly 1/2″ – 3/4″ thick) that the book calls for, and rolled it up into loaf form. It came out with a barely recognizable ‘swirl’. next time i will make a much thinner rectangle, maybe half or 1/3 as thick to get a real swirl effect.
All in all, the bread is very tasty. Even though the dough seemed extremely thick while kneading, the resultant bread is surprisingly light and fluffy. I think it will make great toast, and maybe even french toast.
the second loaf with more of a swirl was a success! more cinnamon sugar and spreading the dough thinner and rolling it up tighter was an improvement . Here is a shot from Tuesday’s breakfast:
11 Comments so far
Leave a comment