Comments on: Cinnamon Raisin No-Knead Bread French Toast with Yogurt & Carmelized Apples

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[...]Cinnamon Raisin No-Knead Bread French Toast with Yogurt & Carmelized Apples » Not Eating Out in New York[...]…

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By: Wild Handyman

Wild Handyman — Fri, 25 Feb 2011 16:35:16 +0000

I LOVE cinnamon raisin bread. I have been baking the no knead bread recipe for a while now and experimenting with cinnamon raisin variations. The problem that I keep having is that there is a spot in the middle of the cinnamon raisin loaves (recipe not exactly the same as above) that does not completely cook. I currently have a loaf in the oven in which I am trying lowering the temperature (350 degrees) and extending the cooking time (1 hour) and hopefully that will fully cook all of the loaf.

By: Provillus

Provillus — Thu, 27 Jan 2011 01:51:13 +0000

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By: Katie

Katie — Thu, 07 Jan 2010 19:01:16 +0000

@Kelly: I definitely agree with you! I tried to use the entire 1/4 cup and it made a big mess. I also had a really hard time getting the loaf out–bending and ruining a few spatulas in the process! I’d say that 2 Tbsp of topping is probably plenty: 1 Tbsp each of brown and white.

@Eric: I think that the additional of brown sugar makes the dough brown faster, and hence the shortened cooking time. I left it in toward the upper end of the suggested bake times and it got much too brown on the bottom and blackened on the edges from the sugar overflow. It was hard to tell while it was baking because of all the sugar bubbling on top. Next time I’ll be much more conservative.

By: Kelly

Kelly — Thu, 10 Sep 2009 02:16:11 +0000

Hi, made this recipe tonight and it’s looks pretty good…except for all the blackened sugar around the edges. Some of the sugar topping fell off the top and burnt in the Dutch oven, creating a pretty perilous situation trying to get the loaf out of the pot. There is simply too much sugar to fit onto the top of the loaf! Just wanted to give others the heads up since I didn’t really expect that to happen.

By: Eric

Eric — Thu, 13 Nov 2008 02:07:21 +0000

I know this is an old post, but I’ve got a question about your recipe… your recipe’s baking time is significantly shorter than that of the original NYT no-knead bread recipe. Is this a typo, or an intentional change due to the additional ingredients?

By: Phillip Avery

Phillip Avery — Mon, 24 Dec 2007 01:08:37 +0000

Well said. I would be happy to read anything else you might contribute on this subject.

By: Carla

Carla — Tue, 04 Dec 2007 17:22:38 +0000

Thanks for inspiring me to bake bread!

By: Joan

Joan — Mon, 01 Oct 2007 15:26:59 +0000

So how do I carmelize apples ???