I've long wished that Leila would be more forthcoming with her knowledge of bread-making. And then my moment arrived on Friday - she shared a recipe for a cinnamon raisin bread, along with her own method. Saturday, I got to work.
With the other loaf I got it right, except they weren't long enough for a really nice braid - but that was okay - it looked well enough. Two loaves, plus I put a small amount of dough in the fridge for some rolls.
Now I understand why she does it this way. The machine does ALL the kneading - the ingredients go in, the mixer is turning, you make sure it's all combined. Then you let it sit for twenty minutes. Come back, give it another turn in the machine and sweetly put it into the greased bowl to rise. No elbow grease required. It had to rise twice, with a gently punch-down (really a push-down) in between. Into the bread pans, heat the moderate oven for only ten minutes and in they go. One's almost gone, the other's in the freezer.
And the rolls? I made them last night. And since I'd never made yeast rolls, I poked around. And this on Anna's blog was what I found - bury a chocolate filling inside of each, like a holiday treasure, and let me tell you - those are gone, too.
And it's just the beginning.