I’ve made this spiral bread recipe a couple times lately, and since you get three loaves per recipe, I’ve actually made 5 “loaves” (one to go).
2 of the “loaves” have been pizza crusts. It’s great to have a pizza crust 20 minutes from being ready in the fridge. And it works pretty damn well for pizza…but I’m more interested in the bread.
It’s pretty simple–you make dough, roll it into a long rectangle, put stuff on top, then roll it up into a loaf. This one is herb bread: oregano, basil, fennel seeds and a little bit of sauted garlic. Parmesan works well too. You don’t really see the spiral unless you toast it. You should toast it though, because it looks cooler with the spiral marks.
One of the loaves was filled with honey and cinnamon. That was promising, but it needs some refining.
It’s supposed to be a good recipe for kaiser rolls too, so that’s what I’ll make with the last batch. If they are worth mentioning, I will report on them here.
I’ve been looking for something new to start baking and this seems like a good foundation. Eventually I will go back and try to conquer brownies, but for now, I will stick with something I understand a little better.