The bread became brain dead! (no offense to blondes, I am totally makin’ fun of myself here)
Exhibit A: my bread
Exhibit B: what its suppose to look like
Okay okay, let me back things up here.Yesterday afternoon I had a hankering from some lovely bread. I was kinda over the gingerbreads, pumpkin breads, etc. (too much too soon I guess). Anyway, I saw this recipe and it looked divine! I thought I’d do the regular “cotter tweaking” and all would be right in my world. Here were my changes.
Original Recipe Yield 12 servings
Lavender Tea Kaffir Lime Bread
- 3/4 cup milk (I used almond milk)
- 3 tablespoons finely chopped fresh
lavenderKaffir Lime Leaves 6 tablespoons butter, I used 3 tbsp grapeseed oil 1 cup white sugarstevia (to taste) 2 eggsI used 1 egg and 1 egg white plus 1 tbsp flaxmeal
- 2 cups all-purpose flour (I used GF flour)
- 1/4 teaspoon salt
- I also added in 1 tsp vanilla and 1/2 tsp each of cinnamon and cloves.
- ******1 1/2 teaspoons baking powder -THIS IS WHERE I BECAME A DUMB BLOND and TOTALLY FORGOT TO ADD IT!!
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
- Combine the milk and
lavenderleaves in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the
butteroil and sugar until smooth. Beat in the eggs and flax until the mixture is light and fluffy. Combine the flour, baking powder, spices, and salt; stir into the creamed mixture alternately with the milk and lavenderleaves until just blended. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.
So I put a fork in it and called it done.
But it didn’t ALL go to waste….
Sadie had her GF treat for the day. I promise you she’s not spitting it out. Good thing dogs don’t care if bread is too chewy and flat, haha!
I will redeem myself, oh yes, I will! I am thinking I need to go with Joanna’s recipe instead and add in the lime leaves or even rosemary.
And in honor of thanksgiving week, I will give thanks. I am thankful that even though my recipes can fail at times, I can stand tall and laugh at myself. Cheers to being ourselves!