Serene Vannoy wrote:

> I just took a lump of the artisan bread out of the fridge, let it rise,
> rolled it out, filled it with a butter/sugar/cinnamon mixture, coiled it
> in a pie plate, let it rise a bit more, brushed it with egg wash, then
> baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."


See, that's what I like about this technique, so easy and so versatile...


> That makes the book worth the dollar I spent on it. ;-)


Where'd you get it for a dollar, online somewheres...???


--
Best
Greg