Sunday, February 2, 2014

That's More Like It

 I used a combination of two recipes. This recipe for the ingredient amounts. The recipe made two loaves of bread so I cut the amounts in half (just in case I had to dump the loaf in the garbage, again). The addition of the yeast meant shorter proofing and rise times. Not authentic, but the yeast would insure a happy outcome.

The recipe called for the bread to be baked at a high temperature, but also called for a steam bath to be placed under the loaf so the bread would brown nicely. So after I had already mixed the ingredients and they were proofing, I came across this recipe at King Arthur Flour (brand of flour I use). The recipe was similar and called for the bread to be baked at a higher temperature too, but to get the nice, golden brown color, water was spritzed on the bread before baking. Much easier than the steam bath. The bread was lighter than the doorstop I baked. It had a crispy crust, soft texture, and a mild tangy flavor.

While the bread was proofing and rising, I read Werewolves of Wisconsin, and didn't creep myself out. Okay, I did,  but it only happened on the story where a lonely traveler stops at a tavern for the night and ends up drinking a beer from a stein filled with spiders. I have an irrational fear of spiders. Even when they are in books or movies.


  1. That looks lovely. Really like that glass dish too.

    1. The glass loaf pan is made by Anchor Hocking. It was inexpensive. I have 2. I like them because they are oven, microwave, and dishwasher safe.

  2. You have me drooling........... ;)