This coffee cake/bread was made from a recipe based on one in "One Potato, Two Potato" by Roy Finamore. The dough was a breeze to make and knead. Baking it was a little less breezy. And that's putting it mildly.
The dough was lovely to work with - a tiny bit sticky and not at all liquid.
I can't remember how many times I checked the inner temperature after the allotted 20 minutes of baking were up. On the outside, the bread appeared to be done. Each time, as the withdrawn thermometer was completely covered in molten dough, there were countless "10 minutes more", until finally finally, the thermometer came out cleanly and bread appeared to be done.
The one in the quiche pan suffered the most because of being first to be stabbed with a thermometer when the two loaves weren't even close to being done. It immediately deflated and I quickly put both loaves back in the oven....
The one in the spring-form pan fared a little better, in spite of the fact that as it was oven-springing just after going into the oven, it hit the roof of the oven.
And still, even though the thermometer indicated that the bread was "done", both loaves still sank dramatically. And the inner crumb of the one in quiche pan was decidedly NOT done. (The other loaf is languishing in the freezer. Once it comes out, we'll learn if it's a little more baked through or not.)
We cut the quiche pan one in to wedges and happily, after toasting the wedges and slathering them with butter, the bread was delicious.
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain