Friday, November 16, 2007

Pumpkin Flat Bread. Unintendedly So.

The other day, which happened to be my birthday, I happened to be talking to my sister on the phone while making pumpkin bread. Now this is a recipe I play pretty fast and loose with anyway. It's the basic nut bread recipe from, get this, Breads. You can do anything with it and it always comes out tasting great. Even what I did.

So there I was, phone in one hand, whisk in the other, working and chatting like I knew what I was doing. I was adding crystalized ginger to the recipe and doubling the spices and using WW flour instead of white, throwing in some molasses bc it amused me, you know, stuff like that. Came time the batter was ready to go in the oven and it didn't look right. It hadn't taken all the flour it was supposed too, and it was still kinda stiff. I asked the sister on the phone what she thought. This is not the sister that cooks. This is the sister that races bikes. She can eat pumpkin bread as good as the next bike racer, but she didn't have any suggestions as to why the batter looked so... odd.

When the timer rang and I checked the bread, I knew why it looked so weird.