Two obvious ways how *not* to make bread

I had great intention to share adventures of success in my journey to discover new creations of food. Humbly, I must admit that my recent experiences have been strange and devoid of success. Firstly I must proliferate the knowledge I have gained concerning banana bread. Banana bread cannot be made using a yeast bread recipe. Ummmm, yeah. Perhaps not one of my brightest moments, but I am such a curious creature that my curiosity often wins in the war of sanity that I struggle with when confronted with tantalizing mysteries. I used a whole wheat bread recipe (with Bulgar) and added honey, sugar and bananas. Aha. I think the pictures do a pretty good job of depicting the horror that I created but the smell was pretty bad too. It was a foreign, repulsive smell as two familiar flavors unnaturally blended to form one cruel odor that was barely withstand able. I will definitely not be trying this again.


My second amazing feat, accomplished just tonight was my attempt at baking up a cornbread mix. Probably the simplest task possible in the kitchen and yet somehow I burnt it and at the same time managed to under cook it. Lesson number two - cornbread does not bake properly in a regular bread pan. I missed the cue to retrieve my cake which dressed the loaf in a thick coat of tough crust. The depth of the pan, however, limited the oven's ability to effectively cook the item and so I left with a bread that was burnt on the outside and uncooked on the inside. Almost clever if you think about it. I do promise to make amends for both of these unnecessary mistakes, as I am very close to perfecting my banana bread.

Wow.