This was certainly the silliest looking loaf I've made. It seemed a bit like the blob. I figured it was inspiration from the movie of said name. I worried my dough-blob would glide right off the cookie sheet before it set enough in the oven. Once baked, I just tried a teeny bit so as not to die from unknown oil ingestion, and honestly can't remember much about it, but it was a bit hard, without the standard airy texture. To the trash it went! Please note the blackness is probably just molasses.
The next batch was completely different. Ahhh, that's what dough is supposed to be like! A nice squishy ball. How I love dough! It was a seamless operation. In addition to not adding enough flour the first time, I suspect that I may have over-kneaded the first batch (since no self-respecting person would read a manual before using a new product). While there was huge improvement over the first loaf, I did still find it too oily (you will be glad to know I kept my eye on the oil leaking screw hole so that I can vouch that the oily was all walnut and none of that machiney oil). My hub on the other hand was ecstatic with the finished product. Maybe he was trying to make up for his lukewarm response to the kung pao chicken from the other day?? :/
|Why is there a finger in this photo. Really?|
I see now the sub-title of this book is "More than 250 recipes for the passionate home cook." Passionate home cook, eh? Passionate eater, yes. But passionate home cook? That sounds like I'm going to have to work a lot! If I were to base it on this recipe I would agree. This one had three rises, which just seems excessive. Let's just do one and be done, okay? I'm not sure I'm that passionate. What about "occasionally inspired home cook"? Or "passionate eater that would rather someone else cook"? Either of those might be a more apt title for a book that calls to me.