Tuesdays With Dorie – Raisin Swirl Bread
food June 15th, 2010
I’d say that given all the complications in making this bread, this didn’t turn out too badly. I froze the dough for a good forty-five minutes (that’s an extra fifteen minutes) and it still wasn’t solid enough to roll. As a result, I didn’t really end up with a Swirl Bread as much as I ended up with a CHUNK OF MISCELLANEOUS GARBAGE.
It tasted all right. Not my thing, but then raisin bread never is.
June 15th, 2010 at 1:41 am
Oh no! Did you flour it enough (but not overly) to help it roll out? I had to run out, so I left mine in the fridge for a couple hrs until I got back home. Well, was it soft in the center and edible?
June 15th, 2010 at 1:54 am
Sorry this one didn’t do it for you, but I bet it would make great bread pudding!
June 15th, 2010 at 2:17 am
toast n slather in butter!
June 15th, 2010 at 6:43 am
Make the Dores french toast with it..or you could throw it at a passing car..lol:0) just kidding!
June 15th, 2010 at 8:04 am
I didn’t put raisins in mine.
June 15th, 2010 at 10:37 am
I happen to like the rustic look of your loaf!
June 15th, 2010 at 11:37 am
I’m with you on the raisin issue. Your bread really doesn’t look that bad!
June 15th, 2010 at 8:41 pm
I laughed when I read your post. Sorry it didn’t work out for you. It looks alright to me.
June 16th, 2010 at 10:56 am
Ciao ! I’m sorry about it mine wasn’t so soft maybe I used more flour in it !
June 16th, 2010 at 6:19 pm
No raisins here. Sorry it was a fail for you. But if it tasted okay.