Baking 101 - Disasters

Last night the girls and I were wanting to indulge on something a little sweet.  We opted on buying any junk food on our grocery trip so unless we wanted to eat a pear, banana or grapes we were going to have to bake it.  I always try and keep things on hand to make brownies or simple cookies so we can make something at the drop of a hat.
  I had strawberries in the fridge that had been in the freezer until I decided I was going to make home made strawberry ice cream.  They were ready to be used but I had forgotten to put my ice cream canister in the freezer.  So I started thinking of something to bake with the strawberries.  I pulled out my mothers old cook book and ran across strawberry bread.  Yum, I thought.  I scanned it over, we had all the ingredients, so let’s make it!
Kayla got all the dry ingredients out of the pantry and I got all the rest.  We started measuring and mixing, mouths were watering. 
I poured the batter into the loaf pan, plopped it in the oven, set the timer and waited.  The time to bake was an hour and a half and I kept checking as I would smell the bread baking along.  It smelled AH-MAZE-ING! 
The kids had to head on to bed but I promised fresh strawberry bread for breakfast with cream cheese. 
The timer dinged, I went in and checked, something was wrong.  Maybe it’s not supposed to be all big and fluffy like most breads.  Ok.  So I let it cool, cut it and I knew then what was wrong.

Remember when I was baking a new cookie recipe a week?  Yea, ok.  Well at that time I was buying all purpose flour.  I am a self rising gal.  I like to take the easy way out and not worry about salt and baking powder.  Anyways.  Instead of using it all up and then buying my self rising, I was buying self rising and using it straight from the bag.  Well, since Kayla got the canister out it was all purpose.  With the excitement in the air last night I didn’t even think about it. 
The bread is horrible.  So this will be a do over for sure because I am sure it tastes delicious when done right.
Note to self – Throw a label on the canister to tell the baker what kind of flour is actually INside.