Sweet dough problems
I followed the recipe for sweet dough from "Artisan Baking" by Maggie Glezer, but by the time I got everything kneaded in something didn't feel right. The dough was quite dense and heavy. In addition, the dough didn't rise in the pans at all. The loaves I'm using the sweet dough for is also in the same book - Acme's Cinnamon-Currant Bread with Walnuts. They are in the oven right now and I just rotated them. The dough has risen some. Any thoughts out there? This is my first attempt at a sweet dough. Thanks!