Tibet bread making ---- 101
Well the wife has been gone for a few days and I just checked in with her. They are heading back and should be home sometime this afternoon . I guess I should get busy and clean the house a little. Don't want to do it all as I want her to feel needed.
Anyway when she is gone, I get bored easily so I decided to make some bread after watching the “Food-Network”. I like to do this when she's gone cause most of the time she doesn't always like what I mix up and try. She and the kids are always bringing up my wonderful attempt with Mac and Cheese. I try one thing new and I'm reminded of it for 38 years.
So anyway, I saw this show and they showed this bread called Tibet bread. It looked so tasty I goggled it and found a recipe. Lucky for me we had all the stuff, so I started in on Friday. I thought I did it right but it just didn't work right. It was late in the day, so I left everything out and would try again. For some reason it just didn't rise in the pan.
So on Saturday I finished doing my normal routine and with the stuff still on the counter I started in again. I really wanted to try this Tibet bread recipe. I reread the recipe, I stir it when I should, and I added the stuff in the order they had it listed. Again. the bread didn't rise. It didn't look like the picture they showed. Instead of Tibet bread I had was a mess. Frustrated, I tossed all the bowls in the sink and decided I would clean them in the morning.
During the night I had a AH-HAH moment! The house air is too cold! We keep it cool in the house during the winter cause if you haven't noticed, the price for heating hasn't gone down. So Sunday afternoon I start in again. Tibet Bread here we come. This time hoping that a few degrees rise in the house and no major accidents would spoil my bread making.
Again after mixing, stirring, rereading the recipe and warming the house, nothing has changed. Tibet bread dough lies dormant on the counter. I'm looking at a the blob that could eat Mason City and with it storming out I didn't want to walk out to the field to hide the evidence. Besides if it stayed on the surface till spring, a forensic team would show up and start looking for the rest of the body.
Totally down in the dumps, I put everything away. NO MORE ATTEMPTS at Tibet bread making for me. I cleaned everything up, and burned the recipe with a match. No evidence was to remain. (except for the blob cooling in the snow bank outside with it's cousins.)
Later Sunday I'm bored again, so I start to surf the net again. I spot my Goggled attempt at the Tibet bread and trust me I'm bored. This time I spot a different recipe and it was similar yet different. Still interested in doing it right, I print it out. Sipping on a glass of wine, and nibbling on some cheese I noticed something weird in this recipe. At the very bottom, but in highlighted text was this sentence.
“ Never under any circumstance is this bread to be mixed and baked in the afternoon.”
In fact it stated that it is best to start the process at 4:30am in the morning on the day of the baking so that everything would be completed by 6:15.” If not the bread would not develop correctly.
AH-HAH I thought. That is the step I was missing. Yes there it was in black and white. The step I had missed on my first few tries for making Tibet bread.
Cause if you want to have great Tibet bread, then it has to be “Early Tibet, Early to Rise”
Now aren't you glad you read this whole thing!
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