Having made bread before, I was not intimidated by the yeast dough. I was a little curious at the hosts' description of the dough as being "soft, smooth, sexy and elastic." Sexy? Bread dough? As odd as the word choice might have seemed, it was dead on. This dough was so smooth, so sexy, I loved working with it. Clearly!!
For the explanation of this recipe/the fun picture part, I'll show you the dough process from the first time, then I will just show you the variations I did, along with any changed I may have made. I was super thrilled with how easy it was to play with this recipe - different flours, varying amounts of sugar, different types of milks... All versions led to amazing cakes!
The dough starts with warmed milk and butter. For this first version I used rice milk and margarine. (That way the resulting cakes would be parve.)
I just didn't know how many times!
I made a chocolate peanut butter loaf version, using this recipe for peanut butter meringue and plenty of chocolate chips:
And I made a lemon meringue wreath version, adding lemon zest to the meringue and filling the cake with lemon curd:Thank you so much Jamie and Ria for hosting such an amazing challenge. And thank you, Jamie for sharing this recipe, which could have been a family secret, but you let us in. This has truly been one of the best challenges in in the year since I became a member.
I highly recommend that you look here to see the amazing creations made by my fellow Daring Bakers. But be sure you have a napkin ready to wipe up the drool!!