Tuesdays with Dorie: Raisin Swirl Bread w/o Raisins

Tuesday, June 15


Slowly, very slowly, I'm beginning to feel more comfortable working with yeast. I'm not quite there yet, but at least no inanimate objects were harmed during this recipe. I can't stand it when a recipe fails and most of the failures I've had have involved yeast (as well as a stubborn refusal to read through a recipe before diving in.) I also have a masochistic addiction to working outside my comfort zone. This often leads to live examples of classic psychology and potential energy. The object(s) onto which I transfer the blame for causing a disaster come close to becoming flying, lethal weapons. I never actually follow through with my desire to hurl pots and pans through a window, but the potential is always there. The mutiny that takes place in my kitchen could be made into a cheesy cartoon for elementary Science books. If someone had explained things to me in terms of food, who knows where I might be today?


Happily, my ingredients and their vessel worked in perfect harmony for this recipe. I didn't have to work around a Hydra-headed issue and there were no thorns sticking in my side. I made a perfectly-doomed loaf of bread. Au revoir, hockey palet...for now at least (I don't want to put a hex on anything.)



This bread was soft, moist and bursting with cinnamon and...more cinnamon. I don't like raisins. The cinnamon/sugar swirl is applied onto a thin layer of butter, it almost felt like a cinnamon roll recipe. Personally, I didn't think the bread needed any jam or additional butter. It was amazing after just a few seconds in the toaster!

For the recipe, please visit Susan, of Food.Baby. Thanks, Susan. I think this may be a first step to overcoming my reticence toward yeast.

16 comments:

  1. Your bread looks so good! I still have a little fear of yeast recipes...I'm now a lot more confident than I used to be. I had a lot of disasters before I produced something edible! I loved this recipe, it was much easier than I thought it would be.

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  2. This looks so so good, great job. ALso your writing style cracks me up.

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  3. That looks so good. ^5 for taking out raisins! Their texture when they're baked in bread has always freaked me out.

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  4. It looks great! I just made some french toast with my left overs and let me tell you it is the best ever!!

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  5. Yeah I get pretty cross when things go wrong in the kitchen. I have been known to swear and bang things. I didn't use raisins either. Your bread looks great!

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  6. Hey Valerie, this is beautiful. I love raisins, but I often wish they weren't in cinnamon breads I've tasted. What a common sensical idea...
    Hope all is well with you.
    p.s. I've been known to throw dishes, but that was when I worked in a restaurant kitchen and hadn't developed proper coping skills (smile).

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  7. yours looks so beautifuilly golden.

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  8. Your bread looks beautiful! Great post!

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  9. Well done with the yeast. They can be forgiving creatures except for age and liquid that is too hot and kills them. Your bread turned out lovely.

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  10. I did make cinnamon rolls and thought the dough worked great for that. Can't wait to try a swirl loaf sometime. Looks great.

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  11. I like the no-raisin raisin bread--I think I'd love it! I didn't have time to make this, as I'm moving, but I love making bread. I find it very forgiving. I like the new blog header--was that there yesterday? The cutout where the flowers are is shaped kind of like a slice of bread.
    :)

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  12. Hi, Mary. Thank you. I was playing around with the header but I think I've finally landed on one that I like...for now at least. :D

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  13. I don't think you need to worry about getting comfortable with yeast, Valerie. This is perfect! I DO love raisins, so would probably add them. Cinnamon bread has always been a favorite of mine. My dad used to love it toasted with honey butter.

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  14. Dear Valerie ... I'm glad no monster around there ! I think your loaf is wonderful and yeast is not that bad ! I wish we could bake together something ! Love the Greek style header

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  15. Kitchen disaster lead to all kinds of aberrant behavior. My family loves to tell the flying ravioli story!
    Your bread looks fabulous.
    Mimi

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  16. I came over here to see your bread and got sucked in to your story about Alaska. Thought it was interesting you wrote this line "I also have a masochistic addiction to working outside my comfort zone." the day before re: the bread. But it seems appropo considering your idea about Alaska. I have no advice--all I can say is "YOU GO GIRL." p.s. Bread looks good. Yeast is your friend. :-)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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