In case you have one of our lean doughs in the fridge (no enrichment or sweetener), but you want to bake up a morning bread or other sweet buttery thing, hope is not lost. I started with our basic light whole wheat recipe, and rolled some delicious things into it.
More about rolling in the fruit, brown sugar, and butter…
As you see in the video, it’s quite easy to see how to get the “enrichers” into stored dough. We’ve covered this before, in still photography posts here on the site. The first time was for a Thanksgiving Corn Bread, and we talked about rolling the dough out to 1/2-inch thickness, and then more recently, a post on Cinnamon Swirl French Toast, where we rolled it to 1/8-inch. Turns out there’s a lot of leeway; in my video above I talk about rolling it to 1/4-inch, but it actually looks thicker than that! The prettier visual effects are achieved with the thinner roll-out but I just didn’t want to force you to watch me roll for longer than you needed to.
I didn’t end up shooting still shots of my cranberry-brown sugar-buttered whole wheat but it was terrific. The links above have pictures that show great examples of what you can get with this approach.
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