This week on Tuesdays with Dorie we are baking bread. I am really starting to enjoy making bread and this loaf was no exception. This recipe is surprisingly easy despite its fancy appearance. Dorie’s picture tutorial on how to roll, cut, twist, braid and round into an 8-inch cake pan was very helpful. I will also say that this process was very forgiving as my cuts were not even but it didn’t matter in the end, the finished product came out great all put together.

Learn from my mistakes. The round loaf fooled me and I cut it into wedges like a coffee cake but eating bread in a wedge was not easy. I recommend cutting into slices like a loaf of bread. I also took all the raisins that fell out during the twisting and braiding process and put them on top, this was a mistake because they just burned. I recommend wayword raisins be tucked inside and not on top. Dorie doesn’t mention anything about tenting to prevent burning but I would as it took longer than expected to get to internal temperature of 200 degrees and my top burned.

We loved this bread and would make again. I am looking forward to our one remaining bread recipe in this book. To see what others thought head over to Tuesdays with Dorie.