I made some delicious bread last week - definitely the most successful bread I've ever made. The recipe I used was Paul Hollywood's easy white bread from the BBC food site. I don't watch tv so I have no idea who this Paul Hollywood fellow is, but the recipe turned out rather well.
Mmmm crusty bread. It didn't actually burn on top - it got a bit dark, but for some reason the pictures make it look charred.
The recipe calls for 40 g of butter, which seems like a lot... I've never made bread that had butter baked into it before, but it was tasty. Next time I might try with olive oil, since it is easier to deal with. Though maybe the butter is what made it so good.
One thing that I always feel unsure about is kneading. Specifically, how long to knead bread. I've heard various things about how the dough should look / behave when it is kneaded sufficiently, but I can honestly say I've never managed to get it to pass the window-pane test. (Even then, it has usually turned out okay). In this case, I think the dough was too stiff, since it was difficult to knead and I was at it so long that my arms were aching. I eventually gave up without knowing if it was enough... but it rose perfectly, so whatever. Next time, more liquid? Bread-baking experts - what do you say?
In other news, I'm going to Woolfest this weekend! I'll be there Friday and Saturday, helping out at Ruth and Belinda's booth. Come say hello if you happen to be passing by! (I'm the one who is neither Ruth nor Belinda. Obviously.) We can have an awkward/joyous "I know you from the internet" moment. Anyway, I'm pretty excited, since I've never been to an event like this before. Especially since I've been working a lot lately, so I might even get to spend a little money on lovely yarn.