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LRS's avatar

Lovely recipe . . . easy to make and great to refrigerate overnight and bake up fresh before eating. We found it a bit too sweet to eat with dinner . . . but, wonderful for breakfast.

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Alina Bezdikian's avatar

Thank you for this recipe, Andrew. I was just wondering: your recipe indicates 12-18 hours slow fermentation in the fridge, but could this be sped up by leaving the dough out for 6 hours or overnight? My grandmother's method calls for letting it stand so I wondered if that can be implemented here as well. I understand handling it cold is helpful with the stickiness, but can I simply chill it before braiding? Also, my family's preference is a super sweet loaf. Is there a max sugar I could add to your ratios? I can't tell you how much I appreciate this recipe. I find myself straddling two baking philosophies and cultures, one old and one modern. Having a resource like your recipe is such a blessing. Thank you so much for helping keep family traditions alive. I appreciate it.

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