|the playground and field of ASM|
Poor weather outside = perfect weather inside for testing some new recipes.
Saturday, Robert, an ASM teacher, offered to show a few of us how to make his most delicious bread. Robert had things set up like a cooking show, with the recipe in various stages upon our arrival.
We learned the secret to his recipe.
And watched him whip together a batch of dough with ease.
|Robert, showing us how it's done|
I thought for sure I could replicate this recipe with no problem; after all, I do have some experience in the kitchen.
By now you've probably already inferred just how wrong I was. My first batch of dough was a total FAIL! The yeast didn't activate, the bread didn't rise, the dough wouldn't cook. Argh.
|Can you identify the secret ingredient from the list?|
I know the Skyline fans will find it!
I don't know how those bloggers make a recipe a million times to get it right. My desire for perfection must be met quickly!!
I did, however, manage to talk myself into another try at this recipe.
The second time, I produced a loaf of bread that was edible, if not quite the same as Robert produces.
|a work in progress|
Sunday I decided that I would see if I could turn out a batch of dough for fresh pasta, after last week's Cook in Milano class.
I mixed up the dough, kneaded it for 15 minutes (15 minutes!!!!!!!!!), and then rolled it out as best I could. Turns out that it was a little thick, but for my first try, I was pleased.
|my work...throughout the process|