Sunday, August 21, 2011
Lemon Poppyseed Bread Fail
I was so excited to blog tonight about the AMAZING DELICIOUS lemon poppyseed bread I made tonight, but then two things happened:
1. As I was gathering ingredients, I remembered I forgot to let the butter reach room temperature, and
2. I forgot to measure the flour.
So, first of all, softening butter... ugh. But you can't just microwave it. You have to let it sit until it's softened. So I took out the butter, put it on the countertop, did some other stuff for a while, came back and re-read the directions. I was terribly worried that the butter, which was to be used last, would end up getting in the bread somehow. I should mention now that I am not a good baker. Just ask Jillian, I'm sure she'll be happy to regale you all of the tale of the milk in cookies incident of 2000.
So, I mix all of the other ingredients in to the bowl, and I'm super relieved that I didn't add in the butter. I'm rushing to finish cracking the eggs so I can pour the batter in the loaf pans, I finish, I don't inadvertently add the butter, I'm happy.
Fast forward 40 minutes. I can smell the lemon poppyseed bread nearing its completion time. But it doesn't smell quite right. I reach in to take out the loaf pan and immediately remember that I forgot to add in the flour the recipe called for.
I am really good at editing things, penmanship, not liking tomatoes, and wiping kitchen counters. I am not good at baking.
You may be wondering how the heck I forgot to add in flour. Well, the "recipe" I was using happened to be from my good friend Betty (Crocker) and her lemon poppyseed muffins. There were a few slight alterations to make bread, one of which was to add flour. So now I have a pan-sized lemon poppyseed muffin.
You win, Sunday.