It’s easier to roll that way and it fits better on my cookie sheet. In the future I’ll probably divide it and make the smaller 8-inch long loaves. It did not burn and tasted great on its own! However, I left that spilled filling on the sheet to bake. I’m not sure if it was due to cold filling or my clumsiness. I had some filling spillage rolling that second loaf (some while rolling and some during the final rise). Otherwise if it’s too cold it will naturally delay the final rise. If you do that then take the filling out while the dough is rising. I actually made the loaves a few hours apart and chilled the filling in between. I just made two loaves for Easter this year (2023) with a triple batch of filling split between them. I got rave reviews for this one! I did decide though that I preferred the filling using granulated sugar (only slight difference though), so that’s what I’ll use in the future. Yeah half an egg is a pain, but you can reserve the other half (2 Tbs after beating) to use for the egg wash. Turns out that’s a lot of filling!! While spreading it I decided not to use it all, and later found that I’d used 75% of it - so 1.5 times the original amount. ![]() I cut the dough in half, making two 8-inch loaves rather that one 16-inch one. Both used vanilla, but one used 1/2 cup granulated sugar rather than powdered. I thought I’d double the filling, but tried two variations. I used the same dough recipe (including almond extract), but went back to using 2 tsp vanilla in the filling. When Mothers’ Day 2022 came I decided to try again. It was very good (actually better the next day), but not quite right - and also not enough filling compared to what I remembered. Wonderful yes, but my 20+ years of olfactory memory knew that Mastoris’ bread didn’t have that aroma. I heat before serving at Easter brunch, and when I sliced into it I was hit by the wonderful almond scent. The dough turned out wonderfully, but the filling wasn’t really right. I knew at least that the her jelly-roll style suggestion was correct. So I was happy to find this site and made a batch late Holy Saturday night 2022 using Elsie’s modifications, except for the added 3 Tbs sugar. I had not heard that they closed in early 2022 - another covid casualty! I was saddened last year (2022) when I got there and found an empty parking lot. I first had it there in 1981 and I’ve been picking some up for Easter brunch every year since 1990 or so. I’m another long-time Mastoris’ cheese bread lover. I couldn’t be happier! I’m still very novice to yeast baking, but I have even more confidence now that I was able to produce this wonderful bread. ![]() ![]() This bread was fantastic minutes out of the oven, and so very gorgeous! It’s phenomenal the next morning. Elsie’s right, the rolling of the filled dough is much closer to the Mastoris style. I also made sure to allow for both the initial rise and the rise after rolling. I made sure this time to knead for a very long time–probably 10-15 minutes. almond in the cheese filling, and the ricotta. ![]() I used most of Elsie’s adaptations, except no almond extract in the dough. I tried making this recipe a few years ago to utter failure–dense, hard, not very “doughy.” My first time baking with yeast! Well, I tried it again last night, and it’s just AMAZING!! I could never find anything like it again, and I live many states away. THANK YOU! I also fell in love with the cheese bread at Mastoris diner.
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