My first attempt in recent memory at cooking one type of what may be the world’s oldest food: bread! Lessons learned:
- Cooking bread with olive oil maybe works. At first the bread tasted strange, but by the next day it tasted quite good. I think next time I’ll try using butter or vegetable oil to see how that turns out.
- Use bread flour, not all-purpose flour. The “crumb” of the bread (the stuff inside the crust) didn’t develop very well and I blame it on the low gluten content of the flour.
- If you start baking at 9:30pm then nobody will be awake to enjoy the results with you when they’re done!
- Don’t trust the kitchen timer to reach your ears all the way upstairs.
In the end the bread was good but not great; the experience gained, though, was definitely worth the effort.