Submitted by: Suzanne Tatis, Pastry Chef Instructor, Art Institute of Las Vegas
I am inspired by the town I live in called Las Vegas. We have a reputation of rich indulgence and I wanted to create a bread that reflects this theme with a note of fun.
- Ready Time :
|Mixing Time||6 minutes|
|Mixing Speed||Speed 1 – 2 minutesSpeed 2 – 4 minutes|
|Fermentation Time||1 hour 15 minutes|
|Dividing Weight||700 g|
|Resting Time||30 minutes|
Glaze: Caramelize sugar and deglaze with heavy cream and the reserved Grand Marnier liquid. Cook to reduce to a syrup consistency and strain. Place baked loaves on rack, glaze and let cool.
|Proofing Time||1 hour 30 minutes|
|Type of Oven||Convection|
|Baking Time||45-50 minutes|
|Steam if needed||N/A|
|Finished Product Weight||695 g|
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