![]() Gently deflate it, and allow it to rise for another hour it should have at least doubled in bulk, or come close to it. Place the dough in a lightly greased bowl, and let it rise for 1 hour. ![]() Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.I've frozen over half into one person servings and hoping to pull out on busy days for DH and my breakfast on the run." One mistake I think I did (though the taste is still good) is not spread the dough thin enough so it rose higher than I wanted. Still yummy for breakfast but makes a lot. The "Filling" is actually a TOPPING, and the TOPPING is actually just a syrup poured over the top so I'm changing that and hoping it makes more sense but be sure and read the directions all the way. ![]() After making this I realized the directions can be confusing. Recieved this recipe from King Arthur Flour on the internet and it's a good way to use up some of that extra sourdough starter. Individual slices are just fine reheated briefly in the microwave, too. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350☏ oven for about 10 minutes, just before serving. "This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread.
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