This weekâs Tuesdays with Dorie recipe comes from Baking with Dorie. Twist Bread is a take on Dorie’s Daily White Bread – a fabulous recipe that always turns out. This iteration includes a layer of sugar, cinnamon and cocoa powder rolled into the bread with some cranberries – the dough is then cut into three logs and braided. Nothing about the recipe is particularly difficult, it just requires a bit of backwards planning. I baked my loaf at 5pm and started making the dough at 1.30pm so it’s one you need to hang around the house for (three separate rises).
I messed up on a couple of counts because for one, I missed the part where you had to spread butter on the dough before you sprinkle the cinnamon mix so my cinnamon mix went all over the kitchen table and floor đ Also, my cranberries fell out. Also, my braiding needed work đ A shame because this is an excellent, fail-proof recipe that tastes amazing. I’d just like an easier version/ way of getting the filling inside and staying there and maybe, yeah, less braiding… The twist part of the assembly also means you have cinnamon/ cocoa filling on the outside of the bread which makes it look burned which I don’t particularly love… No matter – it’s the taste that counts…
This tastes SO good fresh or toasted with a little butter. I have sliced and frozen the loaf for morning toast and even though it’s a bit of a hot mess, looks-wise, I’m excited to have that stashed in the freezer!
Get the recipe for Twist Bread on p 21 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of âBaking with Dorieâ for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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