The last time I baked a bread, what emerged from the oven was a loaf of casatiello, a gorgeous hunk of Italian bread studded with salami and oozing with hot cheese.
So you might understand why I wasn’t exactly looking forward to this week’s Bread Baker’s Apprentice challenge loaf: Light wheat bread.
After the sexy Italian, wheat bread seemed like the yawner of a boy next door.
(You know — the ugly one.)
But after having spent several weeks in Singapore without an oven at my disposal, I was itching to bake something. Anything.
And, as it turned out, this plain boy next door actually had his surprises.