Having a few hours to spare, and a desire to put together a sweet bread, I whipped up this cranberry focaccia recipe from Robin Hood flour. While probably tasty as written, I messed with a few things and decided to up both the cinnamon and vanilla. The dough came together easily, and doubled in size in my sunny warm kitchen.
The texture was fantastic; something everyone at the homestead mentioned. Pillow soft with a strong cinnamon element, I think if anything I could have increased the cranberries as well. The bread itself isn’t overly sweet, so the sugar and butter glaze is a welcome addition for those craving a bit of luxury.
I’ve never put a lot of thought into making Robin Hood recipes, but now I might try another one of these days.