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This was my Superbowl project. While everyone else in this country was riveted by tackles, touchdowns, and ta-tas -- it took me the entire 4 hour duration of the game to score on this baking project.

The recipe at hand was quite an ordeal, but impressive when completed. There was the rising of the dough, the making of the filling, and then the shaping of the loaves before baking.

Now, I like to bake -- but I'm no master baker. So I was convinced that this recipe could go south at any point in the process. To my delight though, everything went smoothly. In the end I had two wonderful, golden, flavorful loaves of giant coffee cake swirls. Tip: I baby my dough by giving it a nice warm place to rise. I turn on my oven --the warm air from the oven makes the stovetop nice and warm and cozy. I set my big bowl of rising dough right in the middle of the stovetop and leave it there to rise. Not too hot, not too cold. Just a nice comfortable place for the yeast to do its thing.

I apologize for not knowing which issue of Martha Stewart this recipe comes from -- It was from a series called Baking by Hand by Lesley Porcelli. I also had no luck finding it online. If you have back issues, I'm pretty sure it came from the last year or so.

A couple things about this recipe -- it was important to roll the dough out to the full 11x15 inches before filling, or you end up with too much bread between swirls. Don't skimp on the filling either, I was worried it would leak out all over and burn, but that didn't happen. If you don't use all the filling the rolls will again end up too dry and too bready with not enough goo from the filling. And by the way the sweet cream cheese filling with tart dried cranberries is delicious.

A great way to add a beautiful hand-crafted treat to a Sunday brunch. This recipe is definitely a keeper.

Stay tuned over the next couple of weeks for a few Valentine's recipes I've been wanting to try.

In some of the early entries on this site I didn't request permission to run the recipe I was writing about from the publisher so it won't appear here. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't.

From: Martha Stewart (Not sure what issue, clipped out) Page: 95

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