Shade

I made this bread today for the first time and I have to say that I will be making many more times in the future. I made one change to the recipe, I added 1 tbsp rye improver in addition to the vital wheat gluten. The resulting loaf is light and fluffy. Serious winner.

These were great. I made a few adjustments. I left out the sugar to top before rolling as well as the egg wash. Then before serving I topped with a pinch of the cinnamon sugar and gave them a very light dusting of icing sugar. A side note, I did use a muffin tin to bake these and preped each with a spray of pam baking spray and a sprinkle of white granulated sugar. I cooled for 5 mins and they popped right out.