Yesterday, I baked the rest of my Soft American-Style White Bread dough.
I really wanted to try some cinnamon bread with this dough, so I made a mini loaf. Here’s some advice: wax paper is not at all parchment paper and if you are out of parchment paper, do not try to substitute wax paper.
The rolling out and rolling up the cinnamon in the dough didn’t work quite as neatly as I’d hoped, I probably should have rolled it out with more flour.
It looked a bit funny when I put it in the pan, but it came out looking nice, and it sure tasted good! I brushed it with butter instead of an egg wash. The instructions said to brush the top with sugar, but I used some of my leftover cinnamon and sugar.
For the rest of the dough, I put it in my usual loaf pan that I use for sandwich bread. I had a revelation the other day about the last loaf and the end of my batch of dough.
There usually isn’t as much dough for the last loaf of bread as for the first. As a result, I often end up with really short loaf of bread or I use the smaller loaf pan and the sandwiches are really tiny.
Finally I thought, “What if I put a ball of aluminum foil in the end of the loaf pan?” Why didn’t I think of that before? It worked pretty well and I ended up with sort of a partial loaf which, when sliced, should be the normal shape and size for sandwich bread.
One end looks a little lumpy, but I think it came out pretty nicely. A great bread hack!
Also this morning Papa was at Henry’s Market and called to see what kind of flour I needed. I suggested looking for King Arthur’s wheat flour. They came back with King Arthur 100% Organic White Whole Wheat Flour. It’s an interesting flour, but I’m not sure if it will taste more like white flour or more like wheat flour, so I’m not sure how I’ll use it yet.
Shannon Kay 