I have been pending this recipe for nearly 3 weeks and I knew that I can wait no further.
Didn't have very good mood today as I was upset by how rude my son is getting. I can tolerate laziness, untidiness and playfulness. One thing I can never tolerate is being RUDE.
Even though many told me that this is the teenage phrase and they need to exercise their rights and independence but I NEVER agree of them being rude to Parents or anybody for matter of fact.
I refused to allow my son to talk to me with disrespect or treat me with one.
Perhaps you can say I am a very HARD mom but hey, house has house rules, school has school rules and even when they go out to the society to work, there are office rules and there are country rules!!!
So if house rules can't be complied, I seriously don't know how they will grow up to be a good citizen.
Didn't make matter better is that husband was quiet about it and refused to stand up for me. Hey, if husband and wife cannot be together in same view, I am sure my son will think he has a "strong" backing and can LORD over me whenever he is not around. Already the situation is bad with the attention and I definitely don't need another one to add to my problem.
Call me a stubborn old mule but I will not soften till I get my apologies and I got them right after his school. Of course I did my explanation and reasoning and hopefully, this will drum deep into his head.
With apologies accepted, I went into my bread making process. My last experience and this bread kneading weren’t really fantastic. It takes a long time for it to barely pass the stretch test.
Next, the proofing time was way too long. I think it was nearly 1.5 hours before it barely makes the half way mark.
I didn't want a plain white loaf so I added in raisin during the final proof.
Next obstacle, I have two Pullman tins but unfortunately both sizes are not the required one for this recipe. No choice but to improvise by added some tin foil and was hoping hard that it will "beef" up nicely.
Haiz..... a failure because instead of a nice loaf of Pullman Bread, mine turned out to be more like a baguette.
Though the bread was soft but it wasn’t fluffy soft. The crust was hard as I suspect I overbaked it. Does bread has this overbaking problem too?
Will I consider this a success? Definitely not!
Next for dinner, I prepared Cordon Bleu Chicken. I remembered the last time I first tried this was at Raffles Marina and it was long time ago. It was relatively an easy dish to prepare.
As I don't have any block cheese around, I used Kraft Cheddar slice which was a mistake as it melted away.