I had a few problems making this bread, some of which were my bad, and some of which were the recipe. It all started out as a normal bread but once I put the raisins in (yes there are raisins in it) it all fell apart. The dough wouldn't hold so I had to constantly add more flour and then more water to try and find a happy medium. I eventually got it perfect but the raisins had been minced in the process. I think the recipe called for way too much flour for this one.
The next thing that happened was that it didn't rise quite right. After about two hours it barely got any size so I had to take it out and knead it for a few more minutes to get that gluten working. After letting it rise for two more hours it was finally where I wanted it. I'm not the best braider of anything, so that was a little struggle I had to deal with myself. I was going to add more raisins to it right before I threw it in the oven but my mom hates them so I held off.
The last problem was the egg wash made the loaves extremely dark. The recipe called for letting them bake for an hour but I took them out at 45 minutes and wished I had done this sooner. While the color is pretty dark the flavor is precise. I sprinkled sugar on the loaves right after the egg wash and it adds just a touch of sweetness to the bread. It's soft on the inside with a little chewiness from the crust. I think it would have been better with raisins or currants, so I'll have to try that next time I make these delicious loaves!
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