Because the dough for this bread is kept in the fridge, you can keep it for about 2 weeks wrapped in clingwrap. That way you can have fresh bread or rolls anytime.
Used different ingredients. This bread has an amazing taste and is very soft textured. I had to modify if a bit, I only used 2 1/4 tsps of yeast ( 1 sachet) and used 4T brown sugar and 4T caster, also to the dough I add 1/2 tsp of cinnamon and added my sultanas. In the morning I rolled this out to make 2 loaves instead of one. I felt this recipe made a lot of dough. I had to bake mine at 200 for about 55 minutes. I will make this again but continue to try to improve it... overall pretty good. I liked using buttermilk. Thanks - 29 Sep 2008
Altered ingredient amounts. I have yet to taste the finished bread, but the dough tastes wonderful! :o) My dough was way too 'soft'- it wasn't even really dough!- so I had to use extra flour. I like that this recipe can be prepared the night before and then just pressed out, rolled up, and baked in the morning- fits my lifestyle very well!! - 29 Sep 2008
Something else. I tried this bread. I am looking for a good bread to use to make homemade french toast. I didn't add the sultanas this time. The dough was almost soupy when I went to put it in the fridge. I left it in my mixer bowl because of that. To my surprise, it did rise a little by morning. I had to add almost 250 - 300g of flour to it to get it to a rolling or patting consistancy. My Kitchen Aid worked great for this! I can't imagine using a hand mixer. As someone else said, it does make a lot of dough so I made two breads out of it. The sugar/cinnamon topping is enough for 2 breads. It baked for 25 minutes and looked nice. I let them cool and I sliced them. They tasted great! They sliced nice, had good consistancy. Good I think for french toast. I was a little disapointed that there didn't seem to be more cinnamon flavour. I may increase the cinnamon another 1-2 tsp. I upped the amount I put in to 1 tbsp. I think it needs more. Also, maybe adding more topping to the dough may help as well. Overall, I'm very pleased with this recipe. It takes a while, but the results are worth it. I WILL make this again!!! - 29 Sep 2008