I want to make raisin bread for brunch à deux on New Year's morning.
Seems I haven't made raisin bread for a very long time.
The original glue from the binding is desiccated. The paper is as fragile as dead butterfly wings. The recipe belongs to a pamphlet I used when I first taught myself how to make bread. When I was 12 yrs old? Maybe younger. I was allowed to bake whatever I wanted. I recall having been fascinated by how yeast grew. Later I experimented with making my own sour dough.
Sure, I have other cookbooks--and a virtual supply of recipes a fingertap away. But I might try to guess at amounts and ingredients from this page. Why? Because.
All best to all for 2017!
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