I've made white sandwich bread, cinnamon bread and honey-oat bread. This week it was cinnamon raisin bread, and it turned out to be almost perfect (even if I do say so myself).
I was happy to see the lovely tight swirl of cinnamon, sugar, and raisins with very few gaps. I think I had three pieces of this loaf and someone else who lives here gobbled up the rest. He has asked several times when I'm making more, but I feel like moving on to something else, like banana bread, blueberry bread, or maybe banana blueberry bread.
I hope your weekend includes several things that taste delicious!
You had me going down a rabbit hole with those pans last week. I think I watched every video there was on YouTube.
ReplyDeleteThat looks so good! I think you need to hide the next loaf to ensure you get to eat more of it.
ReplyDeleteThat does look so good!! (and I am seconding Sarah's thoughts!!)
ReplyDeleteOh, I am dying here. That loaf is perfection, Bonny. (And now I'm really sad that all I have for breakfast here . . . is granola.)
ReplyDeleteWhat a gorgeous loaf!! I was just looking at my recipe for cinnamon bread yesterday...but we need to finish up Colin's sourdough boule before I bake any bread.
ReplyDeleteAs a bread baker, I am incredibly impressed by your rolling technique! It looks like it came from a bakery, Bonny. The only downside of baking bread is that your family gets used to it, and they won't eat store bought bread without complaining about how bad it is. It's true for every bread baker I know!
ReplyDeleteThat's a gorgeous loaf and I wish I could smell it!
ReplyDeleteThat looks SO good. I can feel my salivary glands kicking into gear! Yum!
ReplyDeleteThank you, Julia. It was very good!
DeleteThe bread is a culinary work of art. I bet it was delicious toasted.
ReplyDeletelooks delicious and I bet it smelled delicious too.
ReplyDeleteOh, wow, that looks AMAZING!!! Wow.
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