After my last foray into bread making magic, I decided to shuck the trailing wheels off my bike and cruise down the street like a big kid. I went from a rather simple Italian bread straight to the braided Hungarian sweet bread. In theory, I screwed up after adding the yeast to the freshly scaled milk--I think maybe the temperature was too high for the yeast to properly proof. Or, perhaps I messed up in scalding the milk, thus the enzymes breakdown that allows the bread to rise higher didn’t happen. All I know is this: after I baked it, I noticed it hadn’t really puffed up in the oven and had a really hard, smooth crust. Afterward I tasted it and realized that I’d made a braided loaf that had the same consistency and weight of a freaking pretzel! Naturally I got out some mustard and had myself a snacky snack.
Eventually, I’ll this right, even it takes me a few tries, but on the bright side, it looked pretty. And, Rome wasn’t built in a day.
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