Thursday was a rest day for me and with the evening wide open without a run, I decided to make bread. Inspired by Sagan's post, I thought it was time to face my fears of yeast, kneading, and dough rising. My first attempt last night resulted to rock hard bread due to my carelessness in reading oven settings. :P I was determined though so I found another recipe for kids so that even a first timer like me wouldn't go wrong. List of ingredients was short: flour, yeast, sugar, salt, and water. I actually had fun kneading and bashing the dough. While the dough rested, I was too excited to focus on my book and couldn't wait to see how my first risen dough would turn out. After two hours, I became a believer. I saw it with my own eyes - Dough does rise. Haha. A revelation for a quick bread lover that I am. :P Less than 30 minutes after, I had freshly baked babies.
I have a couple questions for the more seasoned baker readers. Kindly fill me in on these things. Thanks! :D
- If a recipe calls to let the dough rest for 2 hours, would it make a difference if I let it rest for an extra couple hours? Will it still be okay to let the dough rest overnight?
- At what point does one add the spices, herbs, nuts, etc. to the dough? How about toppings? I added the sesame seeds just before baking but they didn't stick to the bread very well.
While this may only be the lazy version of Sarah's breakfast challenge, eating bread that I personally made from scratch put a smile on my breakfast face. Being the balanced person that I'd like to think I am, I had one slice with fig jam and another with whole grain mustard and avocado this morning. One sweet, the other tangy.
Weekend is just around the corner! I've got a long run, a barbeque party, and grocery shopping to look forward to. What do you have in store for the weekend?
I have a couple questions for the more seasoned baker readers. Kindly fill me in on these things. Thanks! :D
- If a recipe calls to let the dough rest for 2 hours, would it make a difference if I let it rest for an extra couple hours? Will it still be okay to let the dough rest overnight?
- At what point does one add the spices, herbs, nuts, etc. to the dough? How about toppings? I added the sesame seeds just before baking but they didn't stick to the bread very well.
While this may only be the lazy version of Sarah's breakfast challenge, eating bread that I personally made from scratch put a smile on my breakfast face. Being the balanced person that I'd like to think I am, I had one slice with fig jam and another with whole grain mustard and avocado this morning. One sweet, the other tangy.
Weekend is just around the corner! I've got a long run, a barbeque party, and grocery shopping to look forward to. What do you have in store for the weekend?