twd ~ Raisin Swirl Bread

I don't like to admit defeat in the kitchen. Each challenging recipe makes me feel like an Iron Chef contestant. But this week, for Tuesdays with Dorie, the Raisin Swirl Bread kicked my behind all across the kitchen floor and into next week's recipe.

This was my first yeast bread so I'd like to cut myself some slack. But really, I should have seen it coming. I think the first error was too little flour. I had a sticky dough, too sticky to form, too sticky to roll. So it ended up growing flat and sideways and being one slice thick period. Oh brother.



My saving grace was going to be the taste. I love raisin bread! I thought the orange zest annd cocoa would be great additions. Until I tried it. Dry, and tasteless except for the occassional raisin. This one totally got the better of me. But I will try again!

7 comments:

Peggy said...

no photo? It was probably not as bad as you think. We are always the hardest on ourselves. Try it again one day. It is very good.

jillbert said...

Keep trying! Once you get the hang of yeast it's easy!

Erin@The Sweet Life said...

Oh no! I'm so sorry to hear that your raisin swirl bread was a dud. Better luck next time!

Flourchild said...

Slap it in a frying pan and make french toast, it's the best!

Katrina said...

Ah, bummer!
I made cinnamon rolls and thought the dough was great to work with. Try it again sometime. Maybe you didn't chill the dough long enough??? Mine was super sticky before it sat in the fridge for 3-4 hours. (Dorie says to freeze it for 30 minutes.)

Carol Peterman said...

Sorry this one was a flop. Don't let it put you off bread baking; it just takes a little practice.

AmyRuth said...

Have no fear! You are bigger than that little grain of yeast. Mush on you can do it.
:")
AmyRuth