This morning, I got up and decided to make the
swirled bread again, but this time to keep it away from the dog. I also decided to take more pictures. The only difference was that I didn't add any molasses this time, because I couldn't find it. Other than that, it was the same.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7c6uDnhIvcbWCDCThrh3Ea_cef-glxOmF_K-JWFTfOAPzI6s6OK4KmGDEyNjcMdtcoUZT7fSK5krPSl2QH0NViSXZNs5tvsgvpt57I6Z7iGkz00smbJJrDUN1NNEeXm82nE5kfEV6iE_B/s200/swirledbreadproof.jpg)
Here's the bread dough, after it's been risen, rolled, and proofed. The coals are already on the lid, pre-heating, and it's almost ready to go. The richness of the two colors were much clearer this time.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6zwdRXNp-hAJWeVdPr0OEXmu6PU5kRGwiuMN9E8sQIVbPxjWFzCATg7XNot7606bgMvYh-6xB362UcDJOnqFBu4jiukduLAk52C9FpCVDd3g5Gb95FGYgRaJyfi2OMxAP-CI-GlCli3E/s200/swirledbreadbaked.jpg)
Like I've said before, I don't bake based on numbers of coals for a certain length of time. I do the coals for approximately 350-400 degrees, and then I just bake until the internal temperature is about 190-200.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1ZdmmsrHrUKWlZMIWolLL7MmdZ_VHZjV1QEedtAbLa_az1L54xc0JEAqJ5sxOfOcoryvOIPnZbi3IUlyACaWVMCQtUtb5xU6ZuKdKYZ8H2jVj3T061Npglte2itSPKPnNbwHazh0mtqC/s200/swirledbreadsliced.jpg)
Once it has cooled, then it's time to slice it up and eat! Here, you can see the multi-color in the swirl. It was yummy, even though it wasn't as sweet (no molasses). I loved it, and so did my family.
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