Meaning...that I have experienced every possible failure. However, sometimes my efforts succeed, and Monday was, well, not one of those days.
What I wanted - crusty bread to go with soup.
Recipe used - Crusty White Bread, Making Fresh Bread
Recipe used - Crusty White Bread, Making Fresh Bread
1 egg
1egg yolk
3/4 - 1 cup lukewarm water
4 1/2 cup flour
1 1/2 t salt
2 t sugar
1 t yeast
2 T butter, diced
1egg yolk
3/4 - 1 cup lukewarm water
4 1/2 cup flour
1 1/2 t salt
2 t sugar
1 t yeast
2 T butter, diced
Combining the flour salt, sugar and yeast.
Note to self -
Next time, let MA watch a movie while I'm in the kitchen.
OK, back to work. Adding the butter.
Adding the eggs and warm water.
Oh, dear. Too much flour, perhaps? I added some extra water and
was able to get it to a knead able consistency.
After several hours of rising, the dough is
ready to shape.
Hum, this reminds me of something...
Aha! That's it!
(though I know that's not how it happened)
After rising a second time, I baked the loaves at 425 degrees.
The finished product
The bread was not at all like I wanted it to be. It wasn't crusty at all, with a strange taste. I think it was the whole wheat flour because last time I used white with this recipe and it was delicious.
Oh well, I'll try again another day.
2 comments:
Regardless of how it may have tasted, it's lovely! And it looks like you had a great helper!
Mrs. Freeman
I personally like chewy bread with lots of extra butter.
Happy Reformation Day from the Presbyterians.
LU
G
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