Well, Mobius' suggestion for a cinnamon raisin bread sounded like a great idea. I have a few different recipes. I was going to take the Everything Bread recipe and alter it enough that I could list it out here without worrying about copyright violation. Unfortunately, that was under the assumption that the alterations would keep the recipe decent enough for it to be worth listing. So here's what went down:
I didn't have raisins, so I found the "Cinnamon Swirl" recipe rather than the "Cinnamon Raisin" recipe. Not a problem. It called for honey, and Herself was using the honey at work, for her tea, so we didn't have it. Not a problem, I thought, for honey I can just use white sugar, right? I now think that was a mistake.
Then, there were instructions to add two eggs with the flour after proofing the yeast. I'm still not sure what eggs do for the dough, but for better or for worse I decided to leave them out.
Next, the instructions said to raise the dough at room temperature for two or three hours to double it. I must have skipped over the part about "room temperature"; I had it on top of the stove while the oven was pre-heating. That's what I usually do, but thankfully I checked it after only an hour. It was at least doubled, so I took it from there.
After I rolled it out, I obviously didn't have the recipe's required honey to spread on top; instead I used butter, then sprinkled on the cinnamon and sugar and rolled it up and left it to proof for 40 minutes or so. It didn't seem to rise much; I'm not sure why. After it came out of the oven, it looked done enough but hardly risen, and when I cut it open it wasn't tightly rolled, but almost falling apart:
I'm not sure what I did, and I still want to know what the eggs would have done. But the taste is great, and I'm definitely making this one again! (Only closer to the recipe this time.)
It's Day 3 for the sourdough starter. I gave it the requisite stir today, as I will tomorrow, and it looks all bubbly and active:
So we'll see what the next several days bring. I can't wait!
God speed, and remember: All sorrows are less with bread.
I didn't have raisins, so I found the "Cinnamon Swirl" recipe rather than the "Cinnamon Raisin" recipe. Not a problem. It called for honey, and Herself was using the honey at work, for her tea, so we didn't have it. Not a problem, I thought, for honey I can just use white sugar, right? I now think that was a mistake.
Then, there were instructions to add two eggs with the flour after proofing the yeast. I'm still not sure what eggs do for the dough, but for better or for worse I decided to leave them out.
Next, the instructions said to raise the dough at room temperature for two or three hours to double it. I must have skipped over the part about "room temperature"; I had it on top of the stove while the oven was pre-heating. That's what I usually do, but thankfully I checked it after only an hour. It was at least doubled, so I took it from there.
After I rolled it out, I obviously didn't have the recipe's required honey to spread on top; instead I used butter, then sprinkled on the cinnamon and sugar and rolled it up and left it to proof for 40 minutes or so. It didn't seem to rise much; I'm not sure why. After it came out of the oven, it looked done enough but hardly risen, and when I cut it open it wasn't tightly rolled, but almost falling apart:
I'm not sure what I did, and I still want to know what the eggs would have done. But the taste is great, and I'm definitely making this one again! (Only closer to the recipe this time.)
It's Day 3 for the sourdough starter. I gave it the requisite stir today, as I will tomorrow, and it looks all bubbly and active:
So we'll see what the next several days bring. I can't wait!
God speed, and remember: All sorrows are less with bread.
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