Inspired by the Chocolate Cherry bread from Zingerman's Bakery down the street, and spurred on by a fellow FreshLoafer's (JMonkey) post on the matter, I've finally made it my own!
Sweet Potato Pecan Cinnamon Rolls
My Entry in Bread Baking Day #04, Bread with Spice http://bakinghistory.wordpress.com/2007/10/18/bread-baking-day-04/
I work weekends. Sat. 0000-1200, Sun. 0000-1200, Mon. 0000-0700. This is an insanely great schedule for most purposes. But, like all schedules, it complicates and contorts things at times. So begins our story for today. Two weeks ago on a Friday at approximately 1300 CST there we sat with 3 hours to kill before needing to go to bed. I decided to break out the flour and make a quick loaf for test purposes. I began with the following.
Semolina (Durum) Bread - From Hammelman's Bread, only without the sugar for the "flying" sponge.
I would have used my sourdough except it's whole wheat-ish and i didn't want to mix that with the creamy yellow semolina.
Ok, so not day 1, but sort of. I have baked bread for a few years now, but not with any sort of structure. I mixed some water, yeast, sugar, and enough flour to make a dough.
Crumb
Whole Wheat Rolls
So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.
