Monday, April 26, 2010
MILK & HONEY RAISIN BREAD - CAMP OVEN STYLE
When I made it while thinking of what to put on it to plate up I remembered on occasion as a child having banana with sugar sprinkled on it and so I tried that. It tasted great and made me smile thinking of my Mum.
The next morning I toasted it and topped it with some cream cheese, this was even better.
I felt it was successful enough to Youtube and so I made up a Youtube showing the quantities I used and how it looked step by step. Unfortunately the choices I had for the Youtube were of it upside down :)
You should be able to view other contributors to the Bread Braid from l May at Big Black Dog
CHOCOLATE ESPRESSO WHOLE WHEAT BRIOCHE - CINNAMON CRESCENT ROLLS WITH CREAM CHEESE ICING
On Pages 294-296 of the HBin5 Book. 1/2 quantity - again I used Bread Improver instead of Gluten.
All was going well at first.
I lost attention when cutting out the dough and ended up with 16 rectangles instead of 16 triangles.
Rather than re roll the dough I rolled from corner to corner and got a kind of crescent.
The smell was wonderful as they cooked outdoors in my camp (dutch) oven.
I made up the Cream Cheese Icing from the book and enjoyed eating them. I had a little dough left over and cooked it on the Skookie which I have posted previously.
I found it interesting to look at the crumb and the visible lines of the brown sugar and cinnamon on the crescent rolls. With a longer triangle to roll these would have been even better to bite into. You can see how much lighter the texture is compared to the dough cooked in the Skookie.