I’m not sure where this all started, but it’s become a growing fixation. Perhaps it’s rooted in my disappointment with that ever-expanding aisle of soft and flavourless white breads. Maybe it’s that dark brown loaf my grandmother brought home from the corner bakery – which I probably ate in its entirely – smearing each rich slice with a thick layer butter and honey, fresh as the day was clear. Maybe it’s the yeasty smell of a fresh loaf, hot out of the oven. Maybe it began when I noticed the smiling faces of my family, happily anticipating the kind of warm, simple pleasures that brings us all back to our childhoods.
Picture below is a failed batch of milk bread buns I made yesterday. As you can see, the “bun” shape remained somewhat elusive this time around. Really, what we have here is a giant baking-pan sized bumpy ol’flatbread.
As for round one in the corner? Let’s just call that an experiment.
I’m learning, and that’s what’s important here, right?
I’ve started a new sub-category under Recipes and Food, called iKnead. And my plan is to document the best bread recipes, discoveries, and the mistakes I make along the way (trust me, there will be many). I hope you’ll follow along!
In the case of the flattened buns, I didn’t oil the plastic wrap (like directed) and didn’t leave enough space between them (like directed).
Lesson one: instructions are meant to be followed.
