Well - it's definitely not the most beautiful loaf I've ever baked, but this is definitely closer in texture and flavor to the bread we used to love at a local restaurant that has long since closed.
A few thoughts, based on our taste testing (the toast test will come tomorrow morning 😉
- Very soft and chewy - crust is perhaps too soft
- My wife felt there should be more craisins and fewer walnuts (the recipe I used called for 85g of each)
- Craisins were deliciously sweet as a result of the rum soak - but the fancy rum didn't add anything appreciable, so I would just use regular rum next time
- Overall, just the right amount of sweetness, I think
- This dough could easily make two pan loaves - and I think I might try that next time
Would love to hear any other feedback or critiques any of you might have. Thank you!
