The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Aux Raisins and Cream Cheese Snails

luv2bake's picture
luv2bake

Pain Aux Raisins and Cream Cheese Snails

This is for floyd, or anyone who's made this recipe~

 I just finished making up the dough for the cream cheese snails,

and noticed by the listed ingredients, you say 3/4 cup of water,

but in the instructions it's 1/2 cup water. I used the 3/4 cup and

instant yeast.......Please let it be 3/4 cup!!

This is a wonderful site, enjoy everyone's expertise, and love all

the pictures. Thanks!

Floydm's picture
Floydm

I said "replace 1/2 cup of the water with milk." By that I believe I meant to add 1/2 cup of milk and 1/4 cup water, for a total of 3/4 cup liquids. So I think you are good.

Let us know how they turn out.

luv2bake's picture
luv2bake

Thank you so much. I just punched the dough down, and put

in the fridge, so I'm right on track. Nice, sticky, satiny dough.

 I can't wait until tomorrow morning to try these out!

Thanks floyd for an awesome site. I'm just a beginner, and

amazed at everyone's knowledge here.

Best wishes on your new job!