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The trick is the glaze if it doesn't cool for 20 minutes the glaze will be lumpy.
I make this right before the holiday season, and wrap in foil and freeze. When you thaw the loaves they are just as moist as when you made them.
This bread is wonderful; the caramel glaze just makes the bread. I can never make enough.
After baking, I put loaves on foil to cool. Make the glaze and drizzle over them. I let it set up and then go ahead and wrap in foil twice. Friends said they were scraping the glaze off the foil to put on bread.
I usually keep for about 3 months in freezer.