This week's Tuesdays With Dorie recipe was chosen by Susan of Food.Baby. I always loved a warm piece of buttered raisin bread growing up - for some reason it stands out as a breakfast comfort food from my teenage years, when my dad was usually downstairs before I was, making me a portable breakfast that I could scarf down while he drove me to the church for early-morning seminary.
Needless to say, I was excited to make this bread. Mine isn't as tightly rolled and as perfectly swirled as well as, say, Pepperidge Farm's cinnamon raisin bread, but it was pretty tasty! Next time I'll roll it tighter and let it rise for a little less time in the second rise (we were enjoying a pool party over at a friend's house) to see if that keeps the crown off the top a bit. I added all the extras to the bread dough and the swirl (orange zest, nutmeg, vanilla and cocoa powder) and couldn't really taste any of them but the cocoa powder. I like how it kind of enhanced the cinnamon just a bit and it wasn't overpowering at all. Great choice, Susan!! Hope all the other TWDers enjoyed this one.
8 comments:
Beautiful bread.
I wish I had made them into cinnamon rolls.
O the Seminary days!!! This looks really great, I wish I had a slice for breakfast this morning. We are looking forward to visiting with you this weekend.
Love,
Dad
The dough makes great cinnamon rolls. But I can't wait to try the bread sometime. I love toasted swirl bread.
Warn toasted bread is the best and yours looks wonderful! Im glad you enjoyed the recipe!
Your bread looks fantastic! Yours looks airier than mine does.
this one's a keeper!
Beautiful! You did a great job on this one :-)
Great job! Your bread looks delicious.
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