(Secret: I have a major crush on the NPR Weekend Edition host. I've always avoided looking at an actual picture of him, just in case he's not my type. In my imagination he is an older, distinguished gentleman, with wavy salt and pepper hair, crisp blue eyes, a coy/smirky smile; pure elegant ruggedness in a fisherman sweater, relaxed khakis and sensible shoes.)
The recipe, Nut Free Bread, was from Russell James's website. The ingredients dominated my FP, and I had to add items, process to make room, and then add more ingredients.
Now, I am willing to take full credit for doing something wrong, although this was a rare occasion where I followed the recipe (basically) to a T. Russell advises putting the bread dough in the D overnight, so one is not tempted to eat it before it is done. Don't have to worry about me getting the raw-bread-dough-munchies, Russell. The dough tastes a bit like sundried tomato flavored chalk.
I'm really hoping this tastes better to me when it's done, because it filled three trays. I have no more freezer room for recipe disasters that "maybe someday will taste better".
On a side note, when Scott Simon invites me to the NPR Christmas party I am going to have a dress commissioned, inspired by this stalk of rainbow chard.
Question: What do you do when a recipe isn't too your liking? Do you try to fix it by adding different ingredients, or do you give up and feed it to your hubby disguised in layers of cheese?