Maybe I should reconsider baking. As noted in my seldom read and less often purchased book, "Gold Pans and Iron Skillets," I believe baking serves as therapeutic activity for many ailments not the least of which is hunger. Let's just name a few - boredom, frustration, aggravation, depression, and a down turned economy! However, I've been having a little trouble lately.
My zucchini bread was squishy inside. That was weird since I added five minutes to the timer and then another five. Hmm. The tomatoes I was bottling at the same time proved to be very well-done. As it turns out, I had my timers confused. The bread needed another ten minutes. The tomatoes, on the other hand, should be very safe to eat.
Zucchini is plentiful so I baked more bread a few days later. This time I was cautious to use only one timer. That would have worked out fabulously if I had been in the house at the moment it buzzed! I believe I made up the ten minutes that I shorted the previous batch. This bread did not want to come out of the pans. I suppose it had been there so long it thought it was supposed to stay.
Unleavened bread happens by mistake. At least that's how it happens at my house. The focaccia bread I stirred up to go with the tomato bruschetta sauce that I made from my garden produce smelled delicious. It looked like a cracker. It chewed like leather. It tasted fine, but I am now wondering what is happening on my insides as it was difficult for the sink disposal to chew it up!
I'm wondering if I've lost my touch.