sarabeth's blog
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The other day I was wandering the streets of SF with my friend and we were starting to get really hungry. We were in the downtown area and had already enjoyed some cream puffs at
Beard Papa's (delicious as always)
It was around dinner time so I suggested this cute little French place I had been to once before. The only problem was that
When
last I left you, the bread dough was rising nicely. So far everything looked good, but the big question was "How would the bread taste after we baked it?"
By the time we finished nourishing the dough back to health, it was WAY beyond my normal dinner hour and my stomach was letting me know! But all we had was rising bread dough, what could we make for dinner?
"Lemme see what I have in the pantry" Danny ventured. "Onions, garlic, sausage, . . .
We got home to a frigid house and then remembered "We didn't bake the bread we left rising in the oven!!" We took the bread out of the now cold oven to check its condition. Things looked pretty grim. The top was completely hardened and there were no signs of life. Would it still be good? Would the yeast be dead?
