I originally made this bread to use up the leftover stout from the Salted Guinness Sauce Cheesecake, since the grocery store nearby only had full sized bottles, except for one apparently fancier small bottle that was more expensive than the full sized bottle I got (so yes, for the record, I didn’t actually use Guinness, that’s figure of speech).
So this month at the Daring Bakers we were asked to make beautiful bread. I had been hoping for a bread challenge, so imagine my excitement when I saw this gorgeous breads! There were two shape options, this one and another one, also round but with twisted ropes in the middle. I immediately loved the flower shape so I went with that one (well, at least I think it’s a flower so that’s what I’m calling it).
This month’s challenge at Daring Bakers was panettone. Panettone is a staple at Christmas tables over here, so it wasn’t new to me. But was nice to make it again, since I had passed on it last year.
I also used the chance to try a new recipe, provided by Marcellina.