My friend Joan in Cupertino, California, as is her wonderful wont, sent me a box of citrus from the trees in her backyard for my birthday. I took this picture of it and posted it on my Facebook page.
Which inspired fellow Facebooker Erin Bright to post a link to this recipe.
I know, you read the directions and you clutch, but I've made this twice now, to great reviews from everyone who has eaten it (my knitting group and the guy who came over for dinner last night). And I even screwed it up the first time by misreading the filling ingredients.
Essentially, this is a bread you slice before it's baked, and it's a big, wonderful mess when you pull it apart and eat it.
Cook's tip:
*I keep a cold house, so I must innovate new ways to make dough rise in under 48 hours. Here's one.
Cook's gratitude:
*To Joan, for the lemons and oranges.
*To Erin, for the recipe.
*To David, who answered my cry for help on the recipe blog with good and prompt advice.
Love the heating pad ingenuity! I usually heat my oven up a tiny bit (like set to 150 and then turn off 15 minutes before I'm done making the dough so it's just warm) and let the dough rise in there. Draft free, warm place! Perfect rise. ;-)
ReplyDeleteGlad you enjoyed the recipe :D
I tend to boil water in the microwave and then just shove the bread in with the mug for a warm, moist environment. I reboil in about an hour (with the bread out of course!).
ReplyDeleteGreat idea, Carol. I'll have to try that.
ReplyDelete