Blarney-stone Bread

Blarney-stone Bread

• pointsevenout 14 years ago
  Recipe by Oescrazy1.
  
  Blarney Stone Bread
  
  Converted this recipe to a kneaded style. Dough took 3 hours to double in size for the first rising. Think it had something to do with adding only a half packet of yeast. I think that was an attempt to garner more flavor.
  
  Put the dough to bed in the fridge for the night. Placed on the counter in the morning and it took 5 hours to double. Probably a function of being in the fridge.
  
  Loaf had nice oven spring. It is on the dense side and chewy, as advertised.
  
  Think I'll use an entire pack of yeast next time to try to cut down on the rise times and make the bread lighter.
  
  Posted a picture.
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• lilliancooks 14 years ago said:
  That looks really good! I love the golden color!
  
  Is this the type of a bread to use for sandwiches?
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• pointsevenout 14 years ago said:
  I would like to make the loaf more fluffy before I'd make sandwiches out of it. It will stand up to smearing pb&j on it for sure. Right now I'm just slathering it with butter to munch on.
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