|Waiting for the water to boil with the German Pretzels|
|Pretzels just out of the oven|
I thought the taste of the finished product was good; however, this is a recipe that I want to revisit and try to work out some of the kinks in the future.
|Starting the soda bread|
My second new baked good was Irish Soda Bread. I've made soda bread before in my bread machine but never from scratch. I choose a plain recipe from a cookbook that I generally have good results on new recipes. This was a fairly straight-forward bake; the only wobble was that I didn't have quite enough all-purpose flour in my container when I started. I did have more all-purpose in the freezer, but didn't want to add it in since (as referenced above) my kitchen tends to be cold already. So, I changed proportions slightly to include more bread flour. The end result had a bit more fiber, tasted fine, and smelled lovely as I took it from the oven.
|I have heard that deeply scoring soda bread helps the bake|
|Warm soda bread dusted with flour|