This post has nothing to do with lemons.
I made a batch of bread on Monday evening. I use the "No Work Bread" recipe/technique from Mark Bittman. It seemed a bit moist, but it fermented nicely and I think in NJ it would have made a phenomenal loaf of bread. Mine cooked forever when I baked it mid-afternoon on Tuesday. The crust was poorly colored, but thick and dry. The crumb was still moist. Basically, it was a failed attempt at bread.
So with the failed bread, we tried a dessert recipe I'd been wanting to cook for a long time: Emeril Lagasses's New Orlean's Style Bread Pudding with Whiskey Sauce.
Now that was absolutely delicious!
The bread we did not use went to the birds.
And, I tried again today. It came out better, but I still have work to do to sort out cooking this bread at high altitude. More about all the affects of high altitude in a future post.
Posted by Rick on 05/29/2015 at 05:07 PM
Tags:
food,
recipe
Filed under:
Food & Cooking
Your probably higher than me @ 5640 but welcome to the high altitude extended cooking time!