November 30, 2011 - 5:59am
HOLIDAY BAKING
Was on the KAF website and found an interesting recipe for hefenkranz. Made it according to the recipe. The look is good but, Im not so much on the flavor. I think it needs more sugar. What are everybodys thoughts?
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I suppose one could serve with butter and lemon curd, sweet jam or honey to make it sweeter. Me? I like less sweet. What do the lab rats (test persons) say?
Would you include a link to the recipe? I tried searching for it on the KAF website to no avail.
http://www.kingarthurflour.com/recipes/hefenkranz-yeast-wreath-recipe
The bread went over OK. I didnt like how the exposed cut end would go stale so quick. I changed around the recipe to include a preferment, hoping to get more flavor in the bread with it. I am taking out the raisins so that if it turns out good I can scale the recipe and sell it at the farmers market. I will post everything in bakers percent if it comes out good. Anyone make one yet?