A few days ago my camera hit the floor, lens first. It cracked open on the top. With a little force, I was able to mend it, but the crack is still visible.
The fall, obviously affected the performance of the camera. It has problems focusing properly, therefore, all pictures end up underexposed. Which leads to extra time editing the photos.
The situation is annoying me to no end. Unfortunately, I won't be able to buy a new camera in the near future. So, please forgive me for the not-so-good photos in the next few posts.
I'm done venting about my camera. Lets get to the recipe.
This is the second recipe I prepare from this season's edition of Whole Kitchen Magazine. It's a Spanish, online magazine published a few times a year. The first recipe was Meatballs in Almond Sauce. Which were delicious!
I like this bread because it's easy and fast. No waiting until it rises. It's baked for the first 40 minutes covered, then uncovered for the last five minutes. It has a nice, dense texture that's excellent for sweet dishes like French Toast.
**NOTE: The 45 minutes of cooking time start right when you put the bread in the oven. The bread goes into the oven, in a baking dish, covered with foil. Then, you turn on the oven, set it to 400 degrees and cook the bread for 40 minutes. After those 40 minutes have passed, uncovered the bread, and bake for another 5 minutes or until the top is golden brown.
The measurements are in grams and milliliters, I wasn't able to convert them.
- 305g Bread Flour
- 175 ml of Warm Water
- 20 ml Olive Oil
- 1/2 tsp of fine Salt
- 3 tsp Yeast
-In a bowl, mix the dry ingredients. Then add the water and oil.
-Knead for 15 minutes (10 min if using a stand mixer) until the dough is shiny and somewhat elastic.
-Cut a few lines on top to make any design you want, or just leave it as is.
-Place in a small baking dish. Cover the dish. Place in the oven without preheating. Bake at 400 degrees for 40 minutes (covered the entire time). Then uncover the dish and bake for another 5 minutes.