Not sure what you mean – you added lots more flour on purpose? Or accidentally? Whatever you did, it certainly came out well – those are 2 beauties. I remember now I did have to sprinkle lots of flour while kneading, it was sticky! But yes it makes good good bread.
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I really like this! The exterior got nice and caramelized-crunchy (convection). Not sure how my tweaks affected the final product but I am happy with it – great with tea.
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I spotted a moravian cake at a Lancaster locally-owned supermarket this weekend- if I could’ve bought just a square of it (vs the whole cake) I def would have tried it. I couldn’t tell if it was yeasted, now that I think about it…
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I’ve never seen one in the wild. Thinking about it now and may have to revisit. Can’t remember what recipe I used.
@ rosyred:
I’ve been haunted by this one, and will be baking it today or tomorrow. Epi didn’t specify on the butter (salted or unsalted), which I typically take to mean salted. Can I ask which you used?
Yes, salted.
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Can you post how it comes out?? I’ve been thinking about making this for Sunshine.
After she finished her bread pudding, she picked up some ice cream from the store and has torn through that, so I’ll need to make something sweet – soon!!
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Will do!
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