Newbie from Arkansas, Howdee
Being a transplant from Los Angeles, CA, I'm now an Arkie. Sheesh! Did I say that?
I have a younger brother living here and thought I'd spend a little time with him, so to speak. Being retired, as of this past January, I now have all the time in the world on my hands to visit and to COOK.
No more getting up at 6 am to get ready for work by 8 or having to go to bed at 10 pm to get up at 6. I now go to bed and get up when I want to! (I love retirement...)
Anyway, here's a loaf of bread I just made a couple hours ago and indulged myself in a great grilled cheese sandwich. This bread recipe of mine makes a super light loaf of bread. It's unbelievably fluffy. It comes from and old bread machine recipe I altered and am now trying to adopt it to 'normal' bread making. (I no longer own a bread machine and don't have room for one in my little retirement apartment.)
If you look closely, you'll notice the top has sunken down a bit but it hasn't hurt the taste any. Although, this first adoption isn't perfect, it's still as delicious as ever.
Any comments on the 'caved' in top?