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.