Baking the Bread

German Bread...YUMMO!!!!!!!!! Ok, that was good except it had a little too much of a fermented taste. Cannot figure it out. It was not the Carraway seeds but perhaps it rose too long? Is that possible? I loved the dense chewy nature of it which I must asssume was the gluten. I am going to add some to my wheat bread next time and see if I cannot get a chewy consistency there too.
But alas, wheat, honey wheat and the cinnamon bread is still the favorite.
I put so much butter and brown sugar in the breakfast cinnamon loaf, when the bread was done it had leaked out of the bread and the bread was sitting in an inch of juice. After taking it out of the pan and letting it sit, it carmalized on the bread. OMG, I have to find a way to do that ALL OVER the whole thing. Fantastic.
They are asking for it again the little sugar hounds. NO way, said the Mom. Only occasionally!