I’m not sure why I still am surprised when I bake a loaf of bread.  It’s really a mix of surprise and pleasure when I put that first bite into my mouth: where my physical mouth wants to smile and shout WOW at the same time it’s closed in chewing comfort around that beautiful bite.   This is one of those breads.  If you love a spice cake as much as I do, this is the perfect bread and I see no reason to wait for Christmas. 

The recipe calls for barm (page 230) or poolish (page 106), I used my barm.

Cinnamon, nutmeg, allspice, cloves: I didn’t double the amounts called for but I didn’t use level them either.  Meaning?  I used more than called for.

Anytime you add so much solid material to dough (1.5 cups), it’s a challenge to knead it into the dough and get it past the point where it’s incorcorated and not ripping things apart.

It takes time but you do get there.

Allow to rise to double.

When doubled the dough is divided into unequal pieces 2/3’s and 1/3.  The 2/3’s piece is shaped into a boule or ball and left rise until doubled.

That took 90 minutes for mine.  The other 1/3 of the dough is refrigerated while the boule is rising.

The 1/2 chilled dough is divided into two equal pieces and rolled into ropes (snakes) about 10 inces long.  Lay one rope across the boule with the ends equally hanging over on either side.

Cut the rope in half up to the edge of the boule ...

and then roll up as above.  Do the same with the other rope crossing it on top of the first rope.

Bake at 350° on a baking stone on parchment paper.  Bake for 20 minutes and rotate in oven.  Continue baking another 20 to 25 minutes.  At a total of 40 minutes my loaf was 198° ( this loaf is done at 190°).

Can you see my underneath rope broke?

It looks wonderfully elaborate but is very easy to shape.

Don’t skip the glaze.  It does seem sticky for several hours but then the sticky disappears and is just beautiful.

This is one I might never have bake except for telling you I’m baking all the recipes in The Bread Baker’s Apprentice.

Yes, I used that pepper jam again with a little cream cheese this time.

Really, you should have the book and bake this bread.

This goes to Susan at WildYeast for her weekly Yeast Spotting.  I’ve come to look at the weekly Yeast Spotting as a delightful trip to a Bakery Wonderland!  If you’re not familiar with Susan and Yeast Spotting, it’s explained here.

Are you ready for Bagels?  Coming soon a give away and more beets.