Looks kind of crazy, doesn’t it? I’d seen crazy breads (aka pull-apart breads) before, but this was a first attempt. I think that the yeast went crazier than expected though, because the loaf bloomed like mad and quite overflowed the pan. Oh well, nice effect, I guess. The cranberries and walnuts are a nice contrast to the funkiness of the camembert. Not sure if I should consider this a “sweet” or “savory” bread, but I do think that the presentation will wow.
I don’t bake bread all that often. I love bread — don’t get me wrong, I LOVE bread — but as a singleton, a loaf of bread sometimes will take me more than a week to eat, and after a couple of days, homemade bread isn’t all that fresh anymore. With all of that said, Rainer called me the other day, raving about a recipe that he had seen on Cook’s Country, of a multigrain bread (which is always a favorite). So I had to try it. And it turned out wonderfully yummy. The one thing that I would likely do when making this again is to make two oblong loaves instead of one boule.
