June 15, 2010– Susan of Food.Baby picked Raisin Swirl Bread on pages 59 and 60 from Baking From My Home To Yours by Dorie Greenspan.
This afternoon I decided to take the boys to the park. My oven was preheated and my hubby was staying home doing some tidying around the house. I gave him the instructions verabaly, left the cookbook open to the relevant pages and went on my way.
So, Matt took the bread out of the oven after 20 minutes. It was, thanks to the tablespoon of butter on the crust, golden brown. I turned it out on my return and without the support of the tin my bread was doing it’s best Persistence of Memory impersonation. So back in the tin and 30 minutes later and it was done.
I did think that this recipe may have had a couple of (un-neccesary extra steps thrown in- I did it as written to see if it was a change for the better, but maybe not.
But aside from some minor challenges- this was a yummy bread. I managed to get a few tidy looking slices. Bread really is quite forgiving. Now go and check the blogroll and see how everyone else went.