At dinner Friday night:
Look, Mommy, I wrote my name!
* * * * *
Behold, see what happens when one uses the last of the very, very, very old -- and hence dry -- bread flour (at least 2+ years old) PLUS a cup of extremely old and dry craisins in the bread baker AND for some unknown reason decides not to add the tablespoon or two of extra liquid that has enabled the past three loaves using this old flour to turn out perfectly:
Despite its gnarled and craggy appearance, the bread was delicious. Must have been the cinnamon and nutmeg and cloves...
Appearance isn't everything when it comes to food.
Posted by: Amy | 30 November 2009 at 06:15 AM
It's a bit scary looking...
Posted by: Chris | 30 November 2009 at 07:34 AM
Do you ever use whole wheat flour for bread in your bread machine? My sister is considering getting one to make whole wheat/whole grain breads for her husband. She's looking for info on how well the bread turns out since it's a heavier dough. (I'm machineless and can't offer any advice.)
Posted by: Diane | 30 November 2009 at 07:52 AM
Fresh bread would have to be pretty nasty tasting to not be welcome around here
Posted by: cursingmama | 30 November 2009 at 08:27 AM
I think you may be onto something. I'm sure the unique character of that dough would make for some interesting design possibilities: bread trees, anyone?
Posted by: Yarnhog (Suzanne) | 30 November 2009 at 10:30 AM
Very scary, but as long as it tastes good who cares.
Posted by: georgi | 30 November 2009 at 02:07 PM
It's hard to beat fresh baked bread . . . even when the ingredients are less than fresh! I'd just stick the slices in the toaster. . . then, who cares if isn't light and airy!
Posted by: Kym | 30 November 2009 at 04:01 PM
In 40 years of breadmaking, I've only had one loaf that was inedible. (If it hadn't been in the early 70's, I'd suspect that the person who wrote the recipe was on crack...)
Posted by: gayle | 30 November 2009 at 06:29 PM