A crumbly recipe, which wasn't clear as to how it got enough flour to knead it...so I was kneading and adding flour till the cows came home. It's actually light and very crumbly. That's from the 2 eggs. And I didn't make ropes and wind them into a pretty circle. I couldn't get it to rise very much either. Maybe because the jar of yeast was old. Like the date to "use by" on the lid says 2014. Oops. But it was almost gone, so I just wanted to see if I could get it to rise at all, and this is pretty darn good for refrigerated old yeasties, I'd say.
The lack of much sugar, just enough to get those yeasties hopping, made the taste like a bread. But the texture is all crumbly, so it needs to be cut thick. It doesn't have bread flour, so it can't be pulled apart the way round breads often can. Only 3 tablespoons of butter, but enough to give it that wonderful color. It's a bastardized Easter bread-cake. I used what I had. And now I'll eat what I made. Half went into the freezer for later.
Toasted lightly, just enough to melt more butter into the bread-cake. Yum! (Mug by friend Marsha Cozart, plate by me.)
Quote for today:
There is something in every one of you that waits and listens for
the sound of the genuine in yourself. It is the only true guide
you will ever have. And if you cannot hear it, you will all of your
life spend your days on the ends of strings that somebody else pulls.
Howard Thurman
