Bread, to put it simply

I’m a horrible blogger. This post has been in the making for more than I month, but I haven’t been able to get my ass in gear and finally write it. So, here you go – this is what I’ve spent some of my time doing recently.

This is really out of nowhere. I’ve started to bake bread like a madman. And this is coming from the girl who has spent her teenage life eating the same dry and extremely dull piece of toast, that hardly contribute to my life in general. I’m not sure how this whole thing started but I can subtly recall myself  having a tantrum to why I subject myself to this. I have never had the energy to spend time when I’m eating my breakfast, and has therefore hardly enjoyed my first meal in the morning. I got so tired of eating that damn slice of bread, day after day, and I didn’t even enjoy it. So I kinda got mad at myself and, luckily, did something about it.

I think a started out with a recipe I ate on a restaurant that my father came upon by pulling some strings of his. It was a greater batch than I had imagined – we ate that bread  for weeks. Still, it was the best breakfast I’d had in long time.
From there on, it kinda continued. Now, I have a hard time eating normal bread from markets. It feels that if I do, it’s like I’ve admitted defeat. I did it once though, when I hadn’t had time to make something with school and everything. It tasted like rubber, or a sponge deprived of its taste. To put it straight, it was horrible. I only devoured it so I wouldn’t die of starvation in school (though that perhaps would’ve been a more pleasant turn of events), and the first thing I did when I got home was to prepare a dough. And there you have my story.

I don’t have pictures of every bread I’ve made so far (simply because the thought to actually record my creation hasn’t been able to keep up with the need of devouring it first), but here are some just to tempt you guys~

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This is how a dough can look the night before being baked…

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…and even something as untempting as this…

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…can become perfectly enjoyable in the end. Freshly baked apricot bread!

People often say that I’m so impressive and good because I actually make my own bread. However, I think this is a great overestimation – it’s not as hard as people believe. It’s quite simple, and if you’re a beginner like me, you’ll probably start out with the easy recipes anyway. It’s not time-consuming either. There are plenty of breads out there that take 8-12 hours to ferment, but the actual effort you put in is that of a quarter. Some of these breads are the best I’ve made, and one of them is the apricot bread in display above. Also, the joy of eating something you’ve made by yourself from scratch is exceptional.

(It’s also great for those who’re afraid of e-numbers and other things you have no idea of what they are and like to know what you’re eating)

I do think that it’s important to find a book to start with. I mainly use this one, but I’m pretty sure it hasn’t been translated to english, and that is such a shame. It’s an incredible book for a beginner, and teaches you to understand what went wrong if you failed and to not  follow the instructions to the letter.

Finally, I would like to ask: is there still anyone out there? Or have you all abandoned me after the book challenge ended? I haven’t given up on books yet, so it will in all likelihood appear something book-related sooner or later! Until then!

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