For day 2 of BM, I made this sweet yeast bread from Peter Reinhart’s Bread Baking Apprentice cookbook. I’ve been meaning to make this bread for a long time and even bought orange and lemon extracts to use. Finally I got to make for this bread baking week.
This recipe starts with a sponge that is fermented for 1-1.5 hours before adding the other ingredients for the bread. If you want to make the bread, read the recipe carefully for the rising times.