Cooking is a commonsense practice, not alchemy. Listening and watching closely while you cook will reveal a richly shaded language understood by all the senses - the degrees of a simmer, the aroma of a roast telling you it is done, the stages of elasticity of kneaded dough, the earthy scent of a vegetable just pulled from the ground - it is everything to mind these details. This is cooking. ~ Chez Panisse Cookbook
Monday, October 29, 2012
Cinnamon Swirl Bread
These last few weeks have been filled with perfect fall days. So chilly in the morning that I don't want to get out from underneath the covers, but perfect crisp afternoons. If I had the time, I would be baking all day everyday. But sadly, as a college student, I don't have that much time. This Sunday though I was able to having a relaxing day, drinking tea and reading a book while I baked this cinnamon swirl bread. It took two and a half hours to rise, and another hour to bake, but it was absolutely worth it. It's about finished now, but I'm having dreams (courtesy of Richard) of making it again and turning it into French toast...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment