I made this over the weekend. I had a few problems. Maybe somebody here has some suggestions? First, I halved the recipe. It did not rise as quickly as I expected, it took well over one and a half hours to double. My yeast is new and alive, I've used it in other recipes with good results in recent days. Also I kept the rising dough in a warmish, draft-free place. Should I have INCREASED the yeast, even though I halved everything else? The layers separated while baking, so I was left with big gaps in the swirl. It was tasty, but dry. So what can I do next time to: 1) make it rise in a more timely fashion 2) not separate 3) be less dry and more moist? Thanks, all suggestions welcome!
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I made this over the weekend. I had a few problems. Maybe somebody here has some suggestions?...