On Thu 26 Jun 2008 12:21:21p, Serene Vannoy told us...

> 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

That was my experience the first time I ever made cinnamon raisin
bread...too much butter. The results was delicious, but like yours, it was
almost fried on the bottom and the butter oozed out.

What I've done since is use a pastry brush to lightly coat the rolled out
dough with butter, then add the sugar/cinnamon mixture on top of it. Seems
to work well for me.

--
Wayne Boatwright
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Thursday, 06(VI)/26(XXVI)/08(MMVIII)
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Smoke me a kipper, I'll be back for
breakfast.
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