Bad Bread, Good Bread

Recently, I wrote to a friend about a banana bread I baked that turned out like a brick. I made it on a Thursday afternoon, then brought some to another friend Friday morning thinking it would be a nice snack on our way to an estate sale. I kind of knew it was not right, but I hadn't tried it yet. She politely evaded the task of sampling it without even saying a word. Or maybe she said, "Oh. It didn't rise," as I uncovered the dense, greyish block. It was actually funny in a not-laughing-out-loud sort of way. There it sat in the back seat of the car, ensconced in paper toweling, behind us, heavy, getting denser every second. A little bit later that morning I wondered aloud if maybe I should cut it into planks and bake it a second time, like you do with biscotti? A day later? I think it's this economy that has me thinking wildly frugal thoughts. After I got home I looked down the list of ingredients and realized I had forgotten the baking soda -- a crucial ingredient. No baking soda doth a hard bread make. Amazing how one little half teaspoon of something can really foul up a bread. However, here we have the lovely, fully risen, wonderfully good banana bread that I made a few days after the dreadful one. Baking soda included.

Comments

  1. How funny! I used to struggle with banana bread recipes, until I found one that uses Bisquick. So all you have to add are the wet ingredients and maybe sugar. So far it is fool proof.

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  2. How funny! I used to struggle with banana bread recipes, until I found one that uses Bisquick. So all you have to add are the wet ingredients and maybe sugar. So far it is fool proof.

    ReplyDelete
  3. My grandmother would surely have found a use for the bread...which is a quality I admire but for me--the lazy one--I would feed it to the birds! I've definitely had my share of "oops" in the kitchen. The first banana bread I ever made was a box mix--classy, eh?!

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  4. This is why I don't even attempt to bake.

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