My bread never looks like this.
I have tried probably four different bread recipes from various sources and so far they are all average to inedible. Some are so bad, that they overflow the bread tin in the oven and don't even make it to tasting. (Thank goodness for the new fandangled oven I have that turns baked on gunk to ash.) Others make it successfully out of the bread tin, only to taste awful and end up in the bin anyway.
This week saw a few of bread flops - the recipes are so sensitive that I can't achieve the same result twice. The chemistry is just crazy. I did manage to fluke a couple of mini loaves that my 5yo was really excited to eat, and thought they were good on the day I baked them. But then the next day when I made her a bread roll for lunch as we were out and about, she said "Mummy, this is very not good". Back to the drawing board.
On the upside, I was successful this week in finally achieving a very edible cup cake, as well as some almond meal shortbread but I have misplaced the recipe for these somewhere on my kitchen bench!!! When I find them again, I will share them with you.
All in all a good week with some success and some flops - the journey continues ...
Oh dear, how depressing Donna! All that work and no yummy bread at the end, seems so unfair. So what ingredients go in the bread alternative? Is it the same as making ordinary bread (same process I mean) but with alternative flours?
ReplyDeleteHi Lara
ReplyDeleteI am experimenting with Sorghum, millet and buckwheat flours. Without the benefit of yeast its tricky.
I have found an acceptable soda bread, and although it tastes ok, it's not the same as a yeasted or sourdough bread.
I'll post the recipe.