The Secret's in the Nutmeg · The Directory On Skool

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The Secret's in the Nutmeg

A member gifted me a USA 13x4x4 Pullman pan last week. Heavy in the hand, the kind that means business before you've even greased it. So this weekend I put it through its paces. Braided cinnamon bread.

Rolled the dough thin, brushed it with butter, hit it with my cinnamon filling. Here's my secret. About an eighth of a teaspoon of nutmeg. No more. You're not supposed to taste it, it just works underneath and makes the cinnamon feel deeper. Then a few drops of extract. Vanilla works, but lately I reach for banana. Not enough to name, just enough to make somebody pause mid-bite and wonder what makes this one different.

Then the braid, twisted so the layers show themselves, tucked in to rise until it's pillowy and proud.

The smell out of the oven is the whole reason people bake. Warm cinnamon, a little caramel off the sugar crust, that soft yeasty pull underneath. My kitchen smelled like a Saturday morning should.

This is what we do at Crust & Crumb Academy. Week in and week out. We chase the details most folks skip and teach the little secrets that turn a good loaf into one people remember.

Bakers don't come to us for likes. They come to get better.

Come bake with us. https://skoo.ly/crust-crumb-academy

Henry ⭐🔥

Perfection is not required. Progress is.

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The Secret's in the Nutmeg