Saturday, November 03, 2007

haiku (for Jay)


Leaves fall like snow and

I bake bread to keep warm while

you paint the bathroom.

Photos by: Osquer
(Cinnamon Swirl Bread
Pesto Swirl Bread)

4 comments:

Scott said...

Hi, we bake cinnamon swirl bread and it always seems to blow out the side. Do you use a special recipe for your vertical cinnamon swirl bread?

You can respond to my email if you prefer.

Thanks!

Scott

Osquer said...

I just use Pilsbury Italian bread loaf. (You'll find it with the biscuits.) I unroll the dough, spread it with melted butter, sugar and cinnamon, roll it up, cut it in half and put each half in a wide mouth pint jar. If you cut the little bit of excess off the top, you can can the bread just like you would sauce and it will keep for a year if the seal remains unbroken. The jars catch any butter that runs out of the bread and you can turn the jars upside down after they seal so that the juice runs back into the loaf.

Scott said...

Thanks!

Jen-nay said...

wow. very cool. never saw bread baked that way.