Ok does anyone else think that I should add bread making to my title list? Sorry it is long enough as is so I think I will keep it the same. This is the continuation of the Bread in Five Minutes a day from my last post.
This was after the dough sat for two hours at room temperature. I was worried that it would not do anything, but it did! It filled half of the 3 quart container. Bubbly doughy goodness.
The book recommends that you refrigerate the dough for three hours, to make it easier to handle. The unrefrigerated dough was quite ooozy. Yes I think ooozy is a real word.
I cut off a grapefruit size chunk and let it rise as directed.
It did not rise as much as I hoped, but I baked it anyways. It does make a very cute little loaf.
I did what all bread books tell you not to do.......I cut the loaf while it was still hot. I smeared on butter and ginger preserves. No picture because I do not allow myself to operate the camera when jelly is in the room. Oh and by the way ginger preserves are a good thing. I felt a bit Scottish at the store and wanted to try something new.
So the verdict, while I enjoyed making bread a different way and I look forward to baking the second loaf, it was a bit flavorless to me. D thought it was fine but I found it lacking. I am hoping the dough still in the refrigerator will develop more and make a more flavorful loaf.
I do think the method deserves a second go around with another recipe. I'll let you know how it all turns out.