Last month, after drooling over all the posts from the Daring Bakers last challenge, Bostini Cream Pie, I knew I had to join. I don’t bake much, but I’m game for any challenge and DB gives me an excuse to eat pastries! I wrote Ivonne and Lis, letting them know that I can be quite clumsy when it comes to baking and asked if I could still join. They replied with warm welcome, encouraging me to join.
At first I was disappointed when I saw the challenge for my first month of daring bakery—Tender Potato Bread. The host of the month, Tanna, anticipated some fuss over a savory bread challenge at the very onset of the holiday season, and she explained that she’s more of a savory gal. Happy to know that the savory bread represented the host’s style, I started to get pumped. And then I started to get scared. I haven’t had much luck with yeast breads. Maybe I don’t proof the yeast properly (though I honestly try!) or maybe I knead wrong, but most yeast breads that I’ve attempted haven’t turned out right—edible, but nothing to brag about. And then to read that the dough would be much softer than normal (non-potato) bread! My whisks were tremblin’!