Tuesday, November 15, 2011

This is impressive... (AKA The Saga of the Pumpkin Bread, part 2)

Quick bread is much more forgiving than I would ever have expected. I stayed up checking on the pumpkin bread periodically until about 3:30 AM (at which point it had been baking, upside down on a cookie sheet, wrapped in foil, at 250 degrees Celsius, for about 90 minutes). The edges of the loaf were beginning to resemble real bread at last, but the inside was still soft and squishy.

At this point, or at any other point in the last approximately four hours, it probably would have been smart to take the whole mess, dump it in the trash, and simply go to bed. At least, that's probably what any normal person would have done. I, being particularly stubborn, decided to try one last thing.

I wrapped the bread back up in the foil. I turned off the oven. Then I put the bread back into the oven and went to bed.

Seven hours later, I came back and took it out of the oven. It didn't burn. It didn't even cook quite all the way in the middle. However, it was (by college student standards) edible. I ate about a slice and a half, and was informed by other members of the household that it was "good" or "very good." Particularly with cream cheese.

Either this proves that pumpkin bread is the single hardest thing on the planet to mess up, or it proves that college students really will eat anything.

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