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Tonight I plan to bake my Swedish Coffee Ring for New Year's Day breakfast. I've also promised my husband a pumpkin pie for New Year's dessert, so I will be baking it as well.
Addendum: I ran out of time to make the Swedish Coffee Ring. I'll save it for Epiphany. Instead, I made my version of the KAF Christmas Scones. I substituted in 1/2 cup whole wheat pastry flour. I use a combination of 1 cup mixed diced fruit, 1/2 cup chopped pecans, and 1/2 cup cinnamon chips. I sprinkle them with the KAF sparkling sugar.
Note: KAF no longer sells the cinnamon chips. They have some kind of cinnamon pieces now. I'll probably try them after I use up my current stock of cinnamon chips.
I made the star bread! Made the dough in the Z, lightly oiled the mat and rolling pin, cut everything according to the directions, twisted and pinched, let it rise and baked it. My circles weren't quite round, so it's a little off symmetrically, but it looks surprisingly good. It baked up larger than my largest circular platter so it's on the parchment on a pizza pan. We'll see how it tastes tomorrow.
note: I'm a little frustrated by the file upload. Each time I reduced the photo to the appropriate size on my computer, WordPress said the file was too big. For example, the one I just uploaded is 481 here, but 427 on my computer. When mine said it was 492kb, WordPress said it was larger than 512 - a little confusing to say the least.
I haven’t had a chance to taste it - I had to leave work to take my mom to Immediate Care. My coworkers who tried it, warmed it and said it was really good, not too sweet. I think it should be fairly soft - the dough was.
Edit: Will and I both had a chance to taste it. Will said I nailed it and brought some home. I tasted a small piece and it is definitely good, but would have benefited from being warm - but then I tend to be more critical of what I bake.
It was -15F here this morning. We may have reached a high of 4F. On top of that our internet was out until late afternoon. So I did a lot of reading, and I baked my current variation of Antilope's Vienna Bread (see reply on the recipe), but I reduced the salt to 1 3/4 tsp. from 2 tsp.
In terms of procedure, I tried the idea of holding back the butter--cut into pieces and coated with flour--until half way through the 30 minute bread machine kneading cycle. I do not know if that is why the bread had such a wonderful rise. I also used the Emile Henry long baker (fourth time for it but first time for this recipe) and adjusted the baking times for 10 minutes at 425F, 25 minutes at 375F, and 5 minutes more without the top on. It made a beautiful loaf. I look forward to cutting into it tomorrow and seeing the texture.
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