I haven't baked bread that uses a starter or sponge in many years. Let's say, we didn't see eye-to-eye back then and so I never bothered again. Until now. I figured with my "reduced" yeast phobia, I surely can handle a "little sponge" :o)
I won't bore you with any step-by-step pictures because Jenn and Levine did a wonderful job capturing the steps in their respective blog posts which you can find here and here.
|Today's lunch. Yum!|
- Hubby and I liked this bread a lot. The raisins add sweetness and moisture, although the bread itself is plenty moist. He gave it an 8 out of 10 rating. I skipped the cinnamon swirl after asking hubby what he wanted. Instead, I made 2 small rolls that I sprayed with a little water and sprinkled cinnamon-sugar on top (these rolls are for me, ha ha).
- My favorite part about the bread is that it doesn't have a heavy yeast smell. The bread on its own is great, but when toasted, it's even better. I had it with butter, as well as with cheese.
- My changes to the recipe: instead of 4.5 oz of unsalted butter, I used 3 oz of unsalted butter and 1 oz of oil. And like Levine, I also increased the raisins by adding some golden raisins and reduced the salt (to 2 tsp).
- Although I didn't wash or reconstitute the raisins, they still "stained" the bread's interior a little bit.
- The recipe can be found in The Bread Bible. Levine has posted her adaption of the recipe here.
- I'm submitting this post to YeastSpotting.