Thursday, February 17, 2011
To set the record straight...I think I have ruined batches in about every way I could...water too hot and killed the yeast...forgot the yeast...(that blob laid for a looooong time in our grove)...forgot the salt...forgot to add the cold water...baked too long...not baked long enough. After 30 years and more...I think I've ruined it about every way I can. The underbaked batch was redeemed by slicing the loaves and drying them in the oven and using it for rusks. It wasn't bad...but did last for a long time.
I buy my white flour in 25# and always buy more than one jar of molasses at a time and it never fails but the store clerks always comment on it...you must bake a lot...what do you make with all that molasses?
There is something about the kneading and shaping the loaves that is so satisfying...and no perfume can match the aroma of bread baking in the oven. And there is just something about slicing off the heel while it's still warm and slathering it with peanut butter and honey! I know...call you next time I'm baking some...