June 15, 2010
We are fortunate enough to have three small bedrooms in our triangle house which allows my husband and to each have a room of our own. Mine was the office/guest bedroom but has now been taken over by the cats. My husband's room, or "the forbidden room" as we call (see above re:cats), is a sea of computer cables, camera equipment, and laundry in various stages of clean or dirty. The forbidden room has a secret though- it is the perfect temperature for proofing dough. Living near-ish to the beach keeps the downstairs pretty chilly even most of the time, the upstairs tends to be on the warm side but that corner bedroom is just right so when this Goldilocks wants to bake bread that's where it goes to rise. When making this week's TWD, Raisin Swirl Bread, my secret weapon worked a little too well and I had to bake the bread on the lowest rack to avoid it hitting the top burner. Luckily the rest of the bread managed to grow into it's golden brown top and came out perfectly.
Simply toasted and buttered, a slice of this bread made a perfect breakfast.
Thanks Susan for a great pick! For the recipe, check out her blog.