We 3 made "Cinnamon Rum Walnut Bread" from In Nonna's Kitchen, by Carol Field. Of course, as per our usual show of different personalities we each took a different spin on things. Helen made her wonderful loaves in more of a swirl design.
Hi everyone. I'm planning to bake the bba Cranberry walnut celebration bread (minus the walnuts), and I'm looking to modify the procedure a bit. The original recipe has the dried cranberries mixed in with the dough, which I've found results in a bumpy, rough looking loaf. I'm looking to make a 5-strand braided loaf that looks like challah - nice and smooth, without any "stretch marks" or dried fruit sticking out on the surface.This has nothing to do with flavor, but I'm a stickler for presentation.
Hello all--I am hoping to benefit from some TFL's patented expert advice and experience!