To be honest, this made me sad. Because it was so beautiful in the pictures, and it was such a work of art with all those layers, and working that zest/sugar mixture was making me absolutely drool. AND I DIDN'T BAKE IT LONG ENOUGH, SO THE MIDDLE WAS GOOPY DOUGH = GIANT BOO. Gave this to Allie to take up to Tahoe for the weekend--I hope she continues to bake it and it rights itself, but I have grave doubts that will happen :(
If this had gone according to plan, though, I think it would have been marvelous. It had all the makings of greatness. I was just impatient. It was fun to pull it apart and the pieces that were done were delish... :(
Notes: I made the dough several hours ahead, then assembled the loaf the night before breakfast. Don't be a dumbass and cut the strips the wrong way! It was fine but why not just do it right, huh? It's a lot of zesty mixture but it's good and worth it, don't be afraid. Just be aware that if you do it this way you will need a long time to rise in the morning--an hour was not even close to sufficient. And baking time will be long, (although I suspect their oven is low) so even though it's a pain in the ass just find a thermometer, and tent that sucker if/when it starts to brown too early. As for the icing, I'd use it but make sure the cream cheese is soft and spreadable before stirring in the juice/powdered sugar--I didn't and it ended up looking like cottage cheese. Not appetizing. All around, basically a bringing-breakfast failure. Lemon curd to the rescue!
To bread
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