I think this modern-day still life bodes well, don't you?
This is gonna be a quick post, too. I'm still on the road in Kentucky, where I am reading and grading Advanced Placement examinations (if you've got a kid who took them this year...um, my apologies in advance. I have their best interests in mind, I swear!). It's a very VERY busy schedule--long days of introspection into the minds of America's sixteen-year-olds will WEAR YOU OUT--so I can't say all I want to about this bread. What I will say is 1) it's easy; 2) it came out perfectly; 3) it's fabulous; 4) thank you Susan, selector of this recipe!
The dough came out the perfect consistency without any extra add-ins of flour or milk. Nice and satiny and non-sticky but still soft.
It also rose much faster than I expected--but then I remembered my yeast was "rapid rise." Oops.
Since I had no oranges, I added a tablespoon of orange juice to the dough and plumped the raisins by simmering them in Grand Marnier.
all ready for the oven
all ready for the rack
all ready for the eatin'
Is there much else to say?