The manual was very specific about the temperature of the water and how to add ingredients, and I felt like a sweaty-palmed 7th grader in the chemistry lab for the first time. (What will happen if I DO let water come in contact with the yeast? What if said water is 116 degrees instead of 115*? Are there charred eyebrows and fried textbooks in my future?) Following the instructions on the bag of my GF flour blend, I added some xanthan gum to the mix. The bag also said that yeast breads can be finicky (not a direct quote) and that eggs, vinegar, and even more liquid than the recipe calls for may be required. Well, shoot. How am I supposed to know?! Trial and error, my friends. No doubt many, many errors, in various states of edibility. I am not what one might call "a baker." Cooking has always been more sensory than scientific for me. I love to stir, smell, taste, add and poke when I cook, and last I knew, breads did not take kindly to such involvement.
As I left the kitchen, the little kneading arm was spinning its heart out, and my lumpy lump of dough was being dutifully tossed about. Given the appearance of some flour clods stuck to the sides of the bread pan, I likely will not be photographing the end result... or maybe I will. Laughter is good for the soul.