Bread making was always a disaster...mine always looked great, but were either too hard or too soft or just unevenly baked or textured, ever since college days. How did I still earn my hotel management degree.. well bakery and confectionary was only 1 of the 17 subjects we did at school, and yes, there were ways to get by :) ...
which was sad, because I love bread.. all kinds from the scrumptious croissants and baguettes in Paris boulangeries to the maska bread with a hard crust, from a local 50 year old Parsi bakery..
I figured my problem was with the quintessential eukaryotic micro-organism called 'yeast'. I am yet to learn how to work well with yeast.
So I gave up baking all together for many years. And then, I discovered quick breads.
Quick breads are breads made without yeast but with a chemical raising agent like baking powder, baking soda etc. They can be either savory or sweet.
So here I am, baking a batch of scones, at midnight, when the rest of the household is asleep, so that I can grieve for my baking disaster in private, if need be, i.e.
Well, it was'nt so bad this time. My scones are unevenly shaped and a little darker than I expected them to be, but boy!, they are delicious. My midnight feast tonight was a lovely warm scone, fresh from the oven, with a low fat version of clotted cream and jam. .. which I made !!!!
touche!
2 comments:
Your scones definitely look better than mine. Mine were tough (reason for no pics). :-( But, I will perfect them.
Yum..yum....My mouth is watering just listening to them...
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