Anything requiring yeast and time to rise and then rise again, I've never had much luck with, and are therefore lumped in with cakes - I might get lucky, but don't count on it.
After seeing doughy bits in my fresh-from-the-oven garlic knots last week, I started to wonder if it really was the defective oven at the apartment that was to blame for the failure of my Swedish cardamom bread.
Maybe it was me.
I figured I had a problem when the garlicky dough didn't rise at all, let alone double in size, as the recipe said it should during the first rise. When they didn't rise at all after being arranged in knot form, I knew they weren't going to be right.
The garlic knots, unlike the cardamom bread, were edible and quite tasty, so they weren't a failure.Maybe I should look into cooking class. I shouldn't be stumped by cakes and bread.
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