ERMAGHERD BREAD

 

YOU GUYS. I MADE BREAD TODAY.

Here is why I'm shouting: I have tried bread many, many times before. Each time I simply managed to create a thick brick of gummy nothingness, a frustrating disappointment and discouragement time and time again. This time? The yeast actually foamed. The dough actually proofed. The crust actually browned! And when we cut into it this afternoon, it was yeasty, soft, chewy, and delicious. It was certainly a thousand times more tasty than the white bread we buy at the store. I am so pleased with myself I could spit. Once again Cook's Illustrated comes through with a reliable recipe.

This is such a boost to my self esteem, ferreal. Every useful skill I can teach myself makes me feel more useful in return. I can't wait to get a few tries of this basic white under my belt, and then branch out to sesame bread, baguette, Greek bread, pita, naan.....