I was JUST reading the recipe for the Cinnamon Swirl Bread in the Cook's Illustrated magazine and it looked so good! How did it taste? I need all the yummy details! =)
@Lina - it was delicious! This is a different version than the one in the most recent magazine. Whereas the magazine version uses a Japanese shokupan base, the one I tried was a white bread/brioche base. It was completely delicious and suitable for a beginner (like me!) - the recipe was very forgiving and fewer steps than the new one in the magazine.
I was JUST reading the recipe for the Cinnamon Swirl Bread in the Cook's Illustrated magazine and it looked so good! How did it taste? I need all the yummy details! =)
ReplyDelete@Lina - it was delicious! This is a different version than the one in the most recent magazine. Whereas the magazine version uses a Japanese shokupan base, the one I tried was a white bread/brioche base. It was completely delicious and suitable for a beginner (like me!) - the recipe was very forgiving and fewer steps than the new one in the magazine.
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