Melba's Jammin' wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> I just took a lump of the artisan bread out of the fridge, let it rise,
>> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
>> in a pie plate, let it rise a bit more, brushed it with egg wash, then
>> baked it.
>>
>> James says "This is one of the best things you've ever made me, and
>> that's saying something."
>>
>> That makes the book worth the dollar I spent on it. ;-)
>>
>> Serene
>
> How'd you fill it, Serene? I'm not tracking with " filled it with a
> butter/sugar/cinnamon mixture, coiled it in a pie plate. . . ." Did you
> roll it flat and spread the butter mixture and roll it like a jelly roll
> before coiling it in the pie plate.

Yep, exactly, and while I thought I might try for a whole coil, it was
really only enough dough to make a circle. I'll try to take pics next
time. Next time, I also may skimp on (or skip) the butter and see how
it goes. It was *delicious*, and almost fried on the bottom, but a lot
of the butter just oozed out.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef