I spent most of Friday evening looking at bread recipes. Yep, things are hopping around here! 🙂
I printed off three recipes that might have been similar to the Chart House bread I’ve been trying to make for so many years. While I was searching, I found out some info on the restaurant I had loved so many years ago. Apparently it closed in 1998, which would make sense. Chad was born in 1997 and fancy free lifestyle changed . . for the better and I’m not complaining. The year before Chad was born, I think we went to Las Vegas five times and I haven’t been back since. Since 1997, I’ve been to New Orleans once and that was for some kind of seminar Vince was attending there.
Back to the bread . .
One thing I remembered was that they told me it had raisins in it. The recipe I used – Squaw Bread – instructed to put the raisins in a blender with the liquid and “liquefy that puppy”. That would make sense because I never remembered biting into a raisin or a piece of a raisin – I do not like raisins and I would have remembered that.
The dough felt good and I was so hopeful that it would be the same.
It was close but not exact. After tasting it, I remembered that I could taste molasses in the Chart House bread. One of the other recipes I have uses molasses. I may have to add the “liquefied” raisins to the recipe that calls for molasses. Or, maybe I’ll add molasses instead of honey in this recipe!
If I never get any closer, I’m happy with this recipe but I will try at least one more before I give up. This is good bread!