This weekend I revisited the disaster bread recipe and tried to get it right. It was only partially successful.

The dough did rise but very slowly and when they were cooked the rolls looked ok but were…lacking something. They were tougher than I want them to be although quite tasty when I dipped them in coffee, which is a bad habit I picked up from the French contingent (the godchildren and Christelle dip pain au raisin and bread into coffee and it’s surprisingly good!)

I think the dough recipe is tough because it’s designed to have syrup poured over it, which I don’t want to do! I’m not giving up on this though, so still no recipe!