Testing out a new bread flour

This is bread made with 'Duelio' flour by Nisshin(日清製粉), bought during my visit to Taipei in August. Compared to other brands of bread flour, this one is develops gluten much faster. The flour feels like cornmeal, its colour a nice pale yellow.  The Ham & Cheese Loaf smells heavenly and so natural.  A good flour produces flavorful breads.  I understand now.

I can still recall the first time I made Ham & Cheese Bread. After 20 minutes in the oven, the dough was still white as sheet and very much uncooked. It also smelled weird. My parents made faces (who could blame them?) and wouldn’t touch it. I gave a slice to Moon, who told me quite bluntly, “Fun, you're my best friend and I love you but I’m afraid I don’t have the courage to try this!”

I have no talent.

Who was it who said that "Hard work without talent is a shame, but talent without hard work is a tragedy"?  Talented fellow blogger, Christina,once told me (when I commented on her beautiful homemade baguettes), “Yes you can if you have the will to learn.”

So here I am. Who would believe that the girl who failed Home Economics in school is now writing a food blog!

Footnote: The morning after. Saturday, October 29, 2011.  Last night, I double-wrapped the remaining bread in clingfilm and left it on the dining room table.  It is still soft this morning!