This may not look like a huge failure, but it I am here to tell you (and so is Zach) that it most certainly was. I wanted to make muffins after a brief discussion about how muffins are underrated with my friend, Amanda. I told her I would name an amazing muffin after her one day: The Amanda. Well, I like Amanda. She is my friend. This muffin was not my friend, nor did I like it.
NO GOOD. I am not going to consider this my fault. I made 2 batches, and they were no good. The best part about these muffins is that I get to use the word "fail" as a noun to describe them. For more on that, please enjoy this ever entertaining Fail Blog. The only other good this about them is they looked just adorable in my tree bark bowl next to my band new Anthropology blue-birdie salt and pepper shakers:
I baked something else to make myself feel better about my muffins.
It is one of the most popular recipes on AllRecipes.com, and I have made it before. It is a soft, dense and slightly sweet white bread. The first time I made this bread was the first time I ever used yeast. I used to be scared of the smelly, living stuff. Don't ask me how it works, but this recipe makes it really easy to use. The bread reminds me of the amazing bread my friend Anna's mom used to make.
The original recipe calls the bread "Amish White Bread." I once ate dinner in an Amish home when I was in Pennsylvania with my aunt and uncle, and these people know food. I would probably be willing to try almost any recipe if you slap the word, "Amish" in front of it. This bread recipe has only increased my confidence in the previous statement. It is the opposite of my muffin fail.
No Fail Bread
(recipe from allrecipes - makes 2 loaves)
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.*
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F for 30 minutes.
*I found that it took much much longer for the inside of the loaves to bake in the 9x5" pan. The middle was still doughy after the 30 minutes. However, last time I made this, I used the mini-loaf pans. I believe maybe 4 or 5 of them, and they were perfect after 30 minutes.