Oh, the bread.

Yes, I am still making bread. And still not telling you a thing about it. Sorry about that. It's really not my intention to keep you in the dark.

The hard parts of the project remain, in ascending order of difficulty:
1) make bread every day = easy
2) give bread away every day = medium to hard
3) blog about the bread project = apparently impossible

Every day so far this month until yesterday, I have given away bread. Twice it was eating some part of a loaf with a guest here at my house, so those are maybe a little lame, and once I had to freeze a loaf and give it to my target the next day, but yesterday was the first day I just did not manage to give away any bread. Ridiculously, we spent quite a while baking cookies to bring to a friend's house for dinner, but did not bring any bread with us. It was the house of my friend Jennifer, who is the one who got me baking bread in the first place, so I was sure she would have made some fresh bread for the occasion and thought it would be silly to bring bread. Well, she hadn't, and they had some store-bought artisanal bread that was delicious, but very similar to my boule, so I totally could have brought some, but missed my chance. I still have some of yesterday's bread in the freezer, so maybe I can still give some away sometime.

But. Every day so far this month until yesterday, I mixed up dough at night and baked it the next day. Until last night, when we got back from Jennifer's, and I was tired, and I figured, it's Sunday tomorrow, I'll just make some pita bread or something. Well, I never got around to deciding what to do, and we were trying to get a few things done around the house, and finally, at 2:30 I decided to just mix something up, just so I could say I had made bread.

Now, when you are planning to give away the bread you make, you don't have a lot of incentive to really try new things. But today I guess I was liberated by having failed to give away bread yesterday. Plus, I was already cutting the rising time down by about half, so I didn't know how it would come out anyway. So I tried a couple of things I had never done before: used milk instead of water to add some fat, and added honey, thinking that the sugar from the honey might get the yeast going faster than normal. The dough started to rise and smell yeasty, and I thought about leaving it overnight to really do its thing, but then, I thought, No, then I won't have baked bread today. So it's due out of the oven in 2 minutes. I'll tell you at the end of the post how it came out.

I will tell you now, though, that I mixed up a similar mixture tonight, to let it rise overnight and see how that is. And then I licked some dough off my finger. It. was. horrible. So bitter and terrible and punishing. I have no idea why it would taste like that, and I can't really remember if I've ever tasted the dough before, so I don't know if it always tastes like that, or what.

Timer's going off; I'll report back in a minute about the bread coming out of the oven now...

Here it is.

It's kind of short.

Came right out of the pan, though. Sounds hollow when I thump the bottom, that's a good sign.

Seems to be cooked...oh, yum. Not bitter.

Definitely kind of different. Hmmmmm. Better have another piece with butter and honey to really evaluate it properly.