If you know me at all, you know that the best way for me to blow off steam is to cook or bake something. Between the rhythm of preparing, mixing and cooking, the ability to be creative, the control over the situation and the smells that emanate while doing so, I don't see any better solution on the pharmacy shelf! I must come by that trait honestly, since my grandfather would do the same - and, like me, he found bread to be the answer to all.
Of course, just because bread is the ultimate tamer of hunger and nerves doesn't mean it always has to be a plain old loaf of white or wheat! With the end of a carton of eggs and a container of Scented Cinnamon Honey Butter sitting in the fridge (it's the new "cinnamon toast" staple here), I was thinking about a rich, exotically inspired loaf. Of course, I went back to the Middle East for inspiration after finding a neat spiraled Tahini Bread , this Noon Rogani loaf and this flaky pastry along with my stepsister-in-law's donation of baklava to a family dinner. My mom (my bread-eater) prefers pecans to any other nut, and for me using them in the filling for my version of a spiral bread was only natural, as was using good ol' Canadian dried cranberries and the same local honey I made this batch of butter with. To keep the filling in, I turned to this handy tip from King Arthur Flour and used the whites left over from my yolk-based egg wash. A spring-form pan coated with semolina helped the bread keep its shape while adding a light crunch.
Cutting into the loaf, the most incredible aroma wafts out and boldly declares that it is anything other than the ordinary. It was perfectly moist and tender, remaining so for days, and when toasted was the perfect foil for the Toast Toppers in the fridge.