I am one of those bakers who has been afraid of yeast for some reason. I know why: early in my marriage to hubs, I had just gotten some cookbooks and decided to make some homemade yeast bread. I had never done it before, but was not afraid. I got my ingredients out, mixed everything together...and it didn't really rise. But I was (as I regularly am) confused...I thought maybe my eyes were playing tricks on me and that it really did rise and I just didn't realize it...so I went ahead and baked it. And it was hard as a rock. Turned out that my yeast had expired.
I didn't try yeast again (though I regularly bake sourdough bread) until I made
this bread earlier in the year. It was wonderful, so when I saw that Susan of
food.baby chose the (yeasted) raisin swirl bread from pp. 59-60 of Baking from My Home to Yours, I was excited to try again.
I'm a big fan of cinnamon raisin swirl bread, but after scanning the ingredient list I realized that if I left out the raisins, it would be a big hit w/hubs, so I thoughtfully made a raisinless bread and doubled the cinnamon & sugar in the swirl.
right out of the oven
It is SO GOOD!!! As soon as it came out of the oven we were tearing off bits and yumming it up. There is still some left b/c it has been a whirlwind few days and I spend yesterday in Louisville and he is in Lexington today, but I enjoyed a slice toasted and buttered today and fell in love!
Thanks to
Susan for your pick, and check at the
LYL post on the TWD site to see who baked along this week!
