Let me be straight with you, I have only made a yeast bread once before. It was a good experience and that is why I thought I could try another go at this bread. Unfortunately, Tina’s recipe uses a bread machine, and I don’t have one. So, I had to go off of my experience from the last time. Luckily, for me, I am late to this baking party and I was able to use the hints and tips from some of the other bakers in the group.
- Tina @Kristabella’s Hodgepodge
- Kate@ Life,Tea,and Everthing
- Kathy @Sewing Etc.
- Emma @ emmacraftsdesigns
- Brenna @crochet539
- Tracy@ It’s a T-Sweets Day!
- Tami@ Tanglewood Knots
- Connie @Connie’s Creations
- This Miss Cooks
- Lucia @Crochet, Knit, and More
These tips really helped, and I was able to estimate the time to rise and the baking time. My bread did not turn out pretty. It was pretty gooey when mixing, and I should have used more flour, but I was afraid it would get tough. The recipe called for bread flour, and I only used regular flour, so maybe that was my problem. The dough didn’t rise as well as some of the other bakers’ bread, but I assume that is because it was cold in my house and I should have been patient and let it rise longer. I added more chili powder, thanks to the tips, but I didn’t let the yeast dissolve enough in the milk. So, it had a more yeasty taste rather than a chili taste.
Because of my lack of patience, the bread tasted like a beer bread rather than a chili bread. I don’t mind this though, I mean, there isn’t too many combinations that are better than beer and chocolate. And that is what this bread reminds me of. Overall, I had two slices right off the bat. It will be breakfast for the next few days, if my family doesn’t gobble it up before me!