Wednesday, September 9, 2009

Bread Success!

Look at that beautiful loaf! And yes, it tasted as good as it looked.

I made the dough early this afternoon, went and did some errands outside the house, came home, cut off a ball of dough and put the rest of the dough in the fridge for later. I love that part about this recipe...I have many loaves of bread just waiting to be baked inside my fridge. It's a beautiful thing.

The instructions said to cut off about a pound worth of dough, approximately a grapefruit size of dough. Well, perhaps my mental thought of a grapefruit is pretty small, or the loaf didn't rise well for it's second rising (a possibility). I was disappointed at the size of the loaf and worried that it was a sign that I had, once again, killed the yeast.

Hoping against hope, I baked it. I pulled it out about five minutes short of the recommended time (perhaps because it was too small). It turned out crunchy on the outside, soft and airy on the inside. Wonderful with butter, and perfectly yummy with my tomato salad.

I tell ya. This bread is the bees knees. Check it out!

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