OMG! moment halfway through baking this loaf when I opened the oven to rotate the pan for even baking. The bread had an enormous oven rise doubling its height for maybe several reasons: I didn't roll the dough tight enough and so it spilled its gut out from one side, I used a loaf pan that was too small, I proofed the dough too long, or the instant yeast was overly frisky. When I removed the finished bread from the oven I couldn't help giggling like a fool because it looked so friggin' ugly. I was expecting a cavernous interior which the bread thankfully doesn't have, just a little bit, but the slices look funny like a person's profile. It is also not very swirly.
I made this bread when I read about it here; her loaf is so perfect and beautiful and because I love swirly breads I just had to make it. I didn't have chard but I had beets with its greens still attached. After a quick online search I found out that beet greens are edible and they are nutritious too. For this recipe, I used challah dough. The slices are delicious and light as feather; it's like eating a piece of cloud with bits of beet greens, garlic, and savory Parmesan cheese, very good with Beets and Yogurt Salad. I will make this bread again using chard or other greens and hope it will improve in appearance.