This week, Susan of Food.Baby picked Raisin Swirl Bread for our baking pleasure. Yeast is not my friend so I'll admit to being pretty intimidated by this week's recipe. All was well in the beginning, I got a nice proof and a good rise. I let my dough rest overnight in the refrigerator and unfortunately, once my dough didn't rise well once it arrived in the bread pan. The bread tasted good but was much denser than I expected. Dorie suggests toasting it for maximum flavor and, as usual, she was spot on.
A cajoled my son, who doesn't eat anything I bake, into trying a piece of toasted raisin bread slathered with butter. His assessment ... he didn't spit it out which is high praise in our household! I'm looking forward to turning this bread into french toast this weekend!
Please visit the rest of the TWD bakers to see how they did with their bread this week.