The ridiculous thing about not posting for so long is that I've been making delicious things and don't tell anyone about them. Because while one of the best things about cooking is eating, the other best thing is having other people eat your food and tell you it's delicious. But, you know, maybe I'm so mature and self-assured now that I don't need that sort of validation anymore, maybe it's enough to just eat my own good food...
Except: not really at all! I was pretty excited about not only making this recipe (found here) but about taking it to my friend Mamta's birthday brunch. I envisioned a murmur to go through the room after the first person had taken a bite then, suddenly, a swarm at a table and THEN, also suddenly, disappointment to reverberate around as those that were too slow realized they had missed out on pull-apart lemon bread—a bread so magical and delicious that it does not even require a knife. And that's totally not what happened and I am silly for being even a little disappointed by it because it was eaten and enjoyed and, more importantly, Mamta had a really nice birthday brunch.
But, man oh man, is this bread a process! You have to let it rise, then roll it out, then measure it, then cut it into strips, then cover it in lemony-sugary spread, then cut that into rectangles, and then make stacks, place the stacks in a loaf pan, let that rise, and then, finally, after all these trials and tribulations, bake it, then let it cool and then pour icing over it.
Questions!Did you like the bread? How about the people who ate it, did they like it?
I liked the bread a lot. I thought it kept well for a few days, it was sweet without being too sweet, it was lemony without being puckery. I think the others who ate it also enjoyed it.
Did you think it was fun to make or a too-involved process? Or both?
I thought it was fun. The dough is so smooth and pliable, really nice to roll out and cut. Plus, I really liked the organization of the process: the methodical way of putting everything together and then, after baking, the way the organization is kept but also not as perfect as when it was put in the pan: some edges rise up and brown more than others. It's lovely.
If this bread were a person, would you be friends with it? What kind of a person would it be?
Maybe, but not at first. The bread would be a girl, possibly named Mandy, and she would just seem so fussy and unapproachable. But then maybe I'd hear her make a funny comment or, better, laugh at one of my jokes that she overheard. And then I'd think: maybe that Mandy is ok. And then we'd be stuck in some situation together, possibly a situation that lasts only seconds, and I would completely change my conception of her. Then maybe I'd start a personal campaign to have a friendship with her and this friendship would be satisfying and comforting because she would let me talk about my insane workouts without letting on that it really bored her.
If this bread were a movie, what would the sequel be?
Cinnamon sugar, even though that would make it monkeybread or maybe just a vertical cinnamon roll.
Or, you know what, I'd make some garlic bread with this method. Using not-sweet dough and, instead of lemony-sugary spread, a mix of butter, garlic, parsley, and salt.
I ATE THIS BREAD! I am so the all-time eating champ of your recipes--who's the winner?? Oh yeah, I am.
ReplyDeleteSo, the bread was great. I think it's strengths were that it was not pound cake-like in anyway. It was egg-bread like...yes, cinnamon roll like, but light like lemon things are at the same time. The frosting was very good. I don't like really sugary frosting and this one was kinda creamy and just right to complement the bread.