These past two weeks, I’ve been reading all about baking. I thought that maybe I should probably figure out why sometimes my bread doesn’t turn out the way I think it’s supposed to. Well, it turns out that baking more or less needs to be exact, from the types of ingredients (unsalted vs. salted, different kinds of flour, etc.) to the exact amounts used, and the order and temperature they are used. One example said that unlike soup where you could add a pinch of salt at the end if needed, you can’t sprinkle salt on the bread once its done and think it’ll make a difference. (I suppose you can if you’re really hard-headed, but the bread's not budging.) So that being said, I gained a lot more confidence with this bread than I had before. And it turned out that my dough actually acted like dough!
|My parents were right: THIS is why we have kids -- for putting them to work, like kneading dough.|
|It's braided, like a friendship bracelet, but tastier (after it's baked of course). I wouldn't recommend tying the |
chorag around your wrists though. It won't stay. Not so friendly.
|So beautiful. I may put this picture in a frame and keep it at work. Or in my car. Maybe next to my kid's pictures.|
|Lahmajoun. Let's just put it this way: I ate two and the kid's leftovers. I think my husband ate three and a half.|
|There's a reason I timed the scones coming out of the oven after the kid's bedtime.|
Up next: Australia