Today's flavor - cinnamon raisin swirl. This is one of the most delicious loaves so far. The starter quadroupled in size in the fridge over night. After kneading it down, I still had enough dough to make two loaves. I mixed in the raisins and butter and worked with the dough for about 10 minutes. At first the raisins were just falling out of the dough but the longer I kneaded it, they began to fold in. I split the dough in half and set one chunk aside. With a wooden rolling pin, I flattened the first chunk into a 7x15 strip about a 1/2 inch thick. On the side I sifted the cinnamon and brown sugar together. With a pastry brush I basted the strip with egg and sprinkled the cinnamon sugar mixture to coat. Rolling one end in lengthwise, I created a spiral roll, pinched the ends and tucked them. I did exactly the same with the second chunk and set the loaves side by side to rise over night.
To my surprise, this morning the loaves had risen so much, the plastic bowl I covered them with overnight was no longer resting on the counter! They were huge! I actually had to transfer one loaf to another baking sheet and bake them seperately. As soon as I got to work, people stopped me in the hallway. "What is it today?" No sooner did I get the lid off and cool the loaves when a line formed in my office. One by one they cut a slice and endulged. Eight woman hovering around my desk with a napkin in hand, eyes closed, mouths stuffed with cinnamon raisin swirly goodness. They began placing requests for next week's flavor. HUGE SUCCESS!
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