Eating Naturally and Baking Bread

Hey There!

I hope you had a fabulous weekend. I know we did. Despite the rain, we went out with friends, worked on some projects around our cottage, and I got a little bit of baking done.

Now, about that baking – The Fellow has always been on board for living a more natural existence. I, on the other hand, have been eating diet foods as long as I can remember. I’ve used artificial sweetener in my coffee and tea my entire life. I think I went on my first diet around age 13. Well, no more. I’m joining The Fellow in his way of thinking and am making an intentional choice to eat more naturally.

While we’re embarking on that journey, I’m also not dieting or limiting my intake of foods. If I want ice cream, I’ll eat it, and I’m also putting some heavy focus on not acknowledging any sense of guilt associated with that bowl of frozen deliciousness.

My hope is that once I stop depriving myself of things that I won’t binge them when I “fall off the wagon.” If it’s not a forbidden fruit, I can just enjoy them when I want them. In reality, The Fellow and I’s meals are really not unhealthy. It’s my snacking that needs some fine-tuning. I’m excited to see what my body does on real foods when I truly listen to it.

We’re in our third week, and I’ve made some great steps. I went from 5+ beverages a day (most with 2 packs of Splenda) to using a tablespoon of real sugar. We swapped our lunch meat out for whole turkey breast without any preservatives, and I decided that I would try to make our own sandwich bread.

My first attempt at bread making was an overwhelming success. They had a beautifully even color and were perfectly sized loaves of honey-sweetened bread. The recipe made 2 loaves and lasted us about a week and a half. The Fellow said it made for the best French toast he’s ever had.

Moonshine in a teacup bread
My beautiful bread

Fast forward to Sunday night – I went to make the same bread for our next week’s lunches. I decided to experiment and see if I could squeeze by with regular all-purpose flour instead of bread flour. It was also a little bit warmer in our house. The dough went wild. I’m not sure if it was the flour, the temperature, or the amount of time I let it proof, but it exploded. The dough expanded over the edges of the bread pan dripping everywhere. It was a monster!

I trimmed the overflow off (which, of course, you should not do, as I was later advised by our friend who is in culinary school) and popped it in the oven. Half an hour later, I pulled the massive loaves out. After letting them cool, we managed to pry them out of the pans. The overflow had cemented the bread into the pans. I tasted some of the baked spillage, and it tasted nothing like the amazing loaves from the previous week. I double checked the recipe and there it was – salt. I was baking the bread amid dinner preparations and neglected to put in the salt!

The fellow says it tastes fine, just too sweet, but all I taste is disappointment. I didn’t even photograph it for on here.

(Update, if I spread it with butter and sprinkle some sea salt on it, it’s actually a nice snack.)

It was certainly a learning experience though, and I gained some valuable knowledge about bread. I am excited to try again next week.

What are your best recipe fail stories? Share them with me in the comments so I know that I’m not alone!

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