How can you screw up on a recipe that only has 6 ingredients? Simple... just give the recipe to ME! It was a basic bread recipe, flour, sugar, salt, shortening, water and yeast. I was doing okay until I got to the yeast part. I'm not a baker. I think the last time anyone baked anything in my house was when my sister Lisa was here in March. I seem to recall her saying something about my jar of yeast being a little old.
That little jar of yeast is now 8 months older. For some reason I thought that a little pinch more would help just in case the yeast was too old and tired to rise. Okay, maybe it was a little more than a little pinch, but the yeast was expired by over a year!
The dough was real slow to rise and I waited over 3 hours for it to double in bulk. The soft dough was giving off a nice, strong yeasty aroma and I dug in to make my manapua. The dough was real elasticky and when I stretched it out, it almost immediately shrank back to its original shape. No biggie, I just had to work faster.
I stuffed and shaped them, then steamed them for 20 minutes. Everyone's mouth was drooling by the time the kitchen timer buzzed. The bare minimum time allotted for cool down and we dug in.
And then we spit it all out.
The filling was delicious, but the steamed bun tasted like 101 proof Everclear. Confused I grabbed the ball of unused dough. Even before I got it close to my face I could smell the fermentation and my eyes began to water from the fumes.
Is that normal? Is that even possible?
Drunk bread. I'm sure there's something I can exploit there, maybe a new taste sensation. But not for manapua.
The Oompas went to bed hungry last night.
Tonight = Tobasco Steak.
Well, I've already screwed that one up too. I didn't have enough Tobasco sauce to marinade the meat in so I substituted Franks Hot Sauce. Hopefully it won't matter too much.
Other wise the Oompas will go to bed hungry again.
(I felt so guilty that I actually got up early this morning on my day off and made them breakfast.)
Incidentally, as I sit here blogging and sipping on a glass of cheap boxed Zinfandel I can't help but notice the similarity in smell and taste of the wine and last night's bread... very interesting! I'm going to have to try it again, maybe with a garlic topping and a little extra virgin olive oil for dipping.