I flew down to San Antonio for the collegiate licensing trade show on Monday. It was a quick trip, basically to determine whether exhibiting there was a good use of our company's money. On the way down I was reading an article in the new issue of Gourmet magazine about this sweet dough, pain viennois. I could not wait to try it, especially the orange bread with mint butter. Last night I baked up a couple of loaves, and they are terrific. I think I could let them get a little more brown and they would be even better. The best part is how easy this is - about 15 minutes of actual work, and the rest is just rising and baking. They made terrific toast this morning. Watch the video on the Gourmet web site - slapping the dough on the counter instead of kneading it is what makes this fun, and less work than many other breads.