I’ve always wanted to make this bread just because the shape of one of the variations is so cool. It’s a round loaf with strips of dough crossed over the top, the ends split and curled around.
I ended up not using that shape though. The bread is flavored with all sorts of things – almond extract, lemon zest, fall spices, olive oil, honey – so I thought it would make a particularly good French toast, and a round loaf didn’t seem practical for that. Instead, I tried a 4-strand braid, which looks pretty much like a 3-strand braid after baking. That’s okay, it was easy to do.
When Dave tried the bread, he said “This smells like Christmas. Did you put Christmas in this? The bread did, indeed, make for some pretty amazing French toast. Except I think it needs more salt. I’m a broken record.
For the recipe for this bread, check Michelle’s blog. She also shows the shape I described above. However, I skipped the dried fruit, nuts, and glaze, plus I used sourdough starter instead of the poolish.