Earlier this week, my relatives from Malaysia made a brief stop over in Melbourne and I took them to DFO (shopping outlet) after class where they shopped until they were kicked out! Instant A+ if shopping was an actual subject. In between waiting and running errands, I spent some time in a book store and picked up Bread Revolution: Rise and Bake by Duncan Glendinning and Patrick Ryan. I initially wanted it for the bagel recipe, but the more I read it in store, I liked how simple everything was explained.
I baked two potato and rosemary loaves and was pretty happy with my first attempt! It was soft and had a slight bite to it and was exactly the same the following day despite not adding any additives to it. It had a thin crust straight from the oven but became soft when it cooled. This was my fault because I was careless and forgot to lower the temperature to suit my oven and fell asleep when it was baking (!) Thankfully, a friend messsaged me at the right time saving my bread from being burnt. Flavour wise, I'll need to put more rosemary and roasted garlic because I could barely taste it.
Whilst waiting for the bread to prove, I also made the dark and white mini muffins using salted dark chocolate instead of chocolate chips. Interestingly, the picture in the book was different to the recipe. I was surprised it contained no sugar because natural yogurt was used and it's quite sour. I did make a few amendments to it but l will try again with the original recipe next time.
Edit: 03/11/14 The bread stayed soft for 3-4 days and made a great toast as well. I tried the original muffin recipe today and didn't like it. Possible misprint error??