I was challenged with this recipe - not the yeast, as I often bake yeast bread - but the shaping directions. Also, I have am on the tail end of a cold, so my focus is not very sharp. Flo has great recipes with good written directions, but I do miss having some sketches or photos. Being a visual learner, I had to really think this marking, cutting and braiding technique through. I still didn't get a really nice braid, but it should taste good. The sweet yeast dough is very straight forward and one I will use again. I would like to try filling with other goodies, such as dried fruits or other nuts. The filling used today is chopped walnuts, sugars, maple syrup with a little heavy cream and beaten egg whites. I glazed the baked cake with maple syrup. It is portioned out and wrapped to freeze and share with neighbors. We found it tasty, but a bit dry. Perhaps I overbaked it. You can see the bottom is brown. Please check out the ABC blog roll at
http://avidbakerschallenge.blogspot.com/ Thank you Hanaa for the selection this month. Take care, lola
Great job, Lola. Love the color and shine. I can't believe we both used maple syrup to brush on top of the loaf. I hope you're feeling better :o)
ReplyDeleteDon't sweat the small stuff, I think it came out lovely! My hubby and I found it a bit dry too but, I think it is meant to be that way so that it can draw on the moist filling over time.
ReplyDeleteLovely idea to use maple syrup for brushing! I agree, I could use some visual pointers in her book. I was lucky to recognize this braiding as I did it before but still started braiding from the "wrong end" LOL
ReplyDeleteIt turned out lovely!
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