"alzelt" wrote in message
...


Julianne wrote:

I stumbled on the recipe posted by 'Alan' in another thread. It was
wonderful.

Alan, if you are reading, know that I have really been struggling with
this
bread baking thing. I was so pleased with your recipe, though.

I have a mission for Thanksgiving to have two or three dozen small mini
loaves of bread to go on the tables. Therefore, I followed your
instructions up until the end. I made a rectangle and subdivided it
into 5
small rectangles and made smaller loaves.

The first two that I baked, were not really pretty. They were dusty and
dry
looking at the top and I think I overcooked them. The second two, I
immediately placed a little butter on them when coming out of the oven.
They were still beautiful after they cooled for an hour. The only thing
I
might do differently the next time is make the closest end of the
rectangle
a tad smaller so they don't poof out in the middle of the loaf.

Thanks for posting a recipe even I could make.

Have you ever rolled the loaves with some sort of filling or another? I
was
thinking Pesto would be nice or even some cinnamon and sugar for a
breakfast
treat. I hate to tamper with perfection, though!

j


Perfection is achieved when you buy it from the author, owner of Macrina
Bakery in Seattle. I would offer up a suggestion. The intent of this
bread is to have soft, long lasting interior, surrounded by a crusty
surface. I think the butter wipes out that intent.

Going along with the above, I would modify your "rolling" the loaves. In
this case, I would make a quater cup of cinnamon sugar and spread it out
evenly when you have the dough flat, in a rectangle, before you roll it
us. I often will put small chunks of cheddar on the dough before rolling
it up.

When you break up one loaf into several smaller loaves, be careful on
the time. Each loaf will take less time to bake.

But really glad you liked the bread. Besides being good, it also has two
other virtues, quick to make, along with very easy to do so.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Alas, I will not be going to Seattle any time soon but I checked out the
website and the menu looks divine. I was so inspired that I bought her book
at Amazon.com and expect to receive it next week. I hope her book is
instructive as well instead of merely listing recipes as I am new to this
bread baking thing.

I did adjust cooking times to the smaller loaves. I think about 20 minutes
was sufficient but can't remember exactly.

j