You know the drill -- knead until smooth and elastic, let rise covered in a warm place, punch down and re-knead, rise again, shape into loaves, and bake at 350 F for 30 minutes or until done. (There are lots of excellent books out there discussing the science of home bread making in detail. I'm not one of them.) |
Results This worked well for a small coffeecake. I rolled the dough out into a rectangle, spread it with 1 T melted butter, sprinkled it with 2 T brown sugar and 2 T. chopped pecans, then rolled it up into a long tube, sealed the edge, formed it into a circle, then slit the top crosswise at intervals and baked at 350 for 20 minutes. |
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Copyright © 2004 Heather Rose Jones, all rights reserved |