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Cinnamon Raisin Twists via Amy’s Bread

September 7, 2011

I got a local library card, unsure if that’s genius or terrible because now I test recipes without buying. With cookbooks, I drool, but never purchase. It’s because there are SO many, and often a book will only produce one or two recipes that end up being keepers.

Since I am trying to get better at working with yeast, I took out The Sweeter Side of Amy’s Bread. For those unfamiliar, Amy’s Bread is a very adorable and quaint bakery in NYC in the Meatpacking district.

Oddly, I’m actually not a fan of eating cakes. If you gave me the option of eating only fresh bread or a cake, I would happily always pick to chow down on bread. But it’s also the item I am worst at making and eat the least because like Pringles, once you start, you can’t stop, and I like a reasonably sized midsection 😉

I have taken a class at Brooklyn Kitchen, but somehow I always kill the yeast or it doesn’t rise enough. I refuse to buy a bread-maker because I feel like I should grasp how it works by hand before I rely on an electronic. The Lighter Side of Amy’s Bread suggested this recipe for Cinnamon Raisin Twists for people like me who are yeast-stupid. It’s probably the closest I have come to success. Although they did rise, it was still denser then intended.

I feel as though part of the problem this time was that I should have let it rise longer then the time suggested. 

 

Maybe that’s why I am so bad at making bread, I lack patience. With a cake, accuracy and balance is key, not as much patience (aside from the bake time, but it’s pretty standard and spot on). Anyone else bread incompetent? I hope I am not alone here.

Overall, this is a pretty good cookbook for the cookie recipes and random tips alone. There’s a peanut butter cookie which is heavenly and I will post this week. 

 

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One Comment leave one →
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