I finally did it. I baked a successful loaf of bread – two loaves in fact. Bread is a culinary hurdle I have been unable to sail over. Oh, I have a bread machine. I can make hockey pucks and tortillas in my bread machine. This happens no matter if I use a recipe from scratch or a packaged mix.
I store the paddle for the machine in the pan unattached. One time I forgot to install the paddle. It was baked right into the hockey puck loaf. What an idiot.
Cornbread has been conquered and improved by me. No problem. It’s so good I call in cornbread cake. Buttermilk biscuits I rule supreme. Pass the butter. Yeast breads I swear to dominate. Today I begin to teach myself how to master yeast bread baking.
I chose a recipe from the November 2009 issue of Cooking Light. All the ingredients to make Walnut Bread were in my kitchen; so I could proceed. The planets aligned. The weather cooperated. The angels sang. The gods approved. It was good.
I took a picture to record my success so I can remember this 1st step. Certainly, I will have many steps backwards; but I finally did it. It was good. The recipe did not call for an egg wash; but a taste tester suggested to try that. It looks pretty good. Another taste tester in my kitchen thought kosher salt would be good. I salted one loaf. It was good.
Warm bread and melting butter. It is good.
Note: Why do food stylist place their food on fabric? I don’t want my bread on a piece of linen or burlap (pictured above). Please keep the lint, threads, and fluff off of my food. Thank you.