Four hours to make one sandwich
I was planning to have a delicious roast beef sandwich for lunch -- I had a generous slab of prime rib leftover from Wednesday night’s dinner at Vic Stewart’s.
I mixed up the ingredients for a loaf of bread in the morning, feeling smug about my new-found skill as an artisan. I put the loaf in the pan to double in bulk. It didn’t. It just sat there. Hummmm. I popped it in the oven anyway. It looked pathetic when I pulled it out 35 minutes later. I tried one bite. It was terrible and very salty.
I checked online and learned that too much salt in bread kills the yeast.
I enjoyed a nice late afternoon sandwich.
I mixed up the ingredients for a loaf of bread in the morning, feeling smug about my new-found skill as an artisan. I put the loaf in the pan to double in bulk. It didn’t. It just sat there. Hummmm. I popped it in the oven anyway. It looked pathetic when I pulled it out 35 minutes later. I tried one bite. It was terrible and very salty.
I checked online and learned that too much salt in bread kills the yeast. I started again. If all else fails, follow the directions. This time I measured the salt – ½ tablespoon. That is 1 ½ teaspoons. My measuring spoon set does not have a ½ tablespoon spoon. The batch doubled in bulk and I had a fine loaf by late afternoon.
I enjoyed a nice late afternoon sandwich.
posted by Christine Thresh at 5:48 AM
6 Comments:
8>)
I've made a few loaves which would work well as door stops!
I bet the sandwich really tasted good by then. Bread looks wonderful.
Bread is not one of those things that you guess at the ingredients. LOL The sandwich looks delish.
If all else fails, put on the bifocals to read the directions.
years ago I learned that the ratio of yeast/salt/sugar shouldn't be messed with when making bread. Now what kind of flour & additions (seeds/grains/raisins, etc) is up to me.
Wow, apart from the false start, your loaf looks wonderful. Better late than never!
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