As most food blogger out there, we collect recipes from all over.  We print them out, we bookmark them, we tear them out of food magazines, we earmark them with post it on cookbooks and soon, before you know it, we have a cooking TO DO list.

Mine is pretty long, and pretty overdue.

I had this recipe in my list for quite a while now.  I found it via Leite’s Culinaria website a couple of months back and printed it and saved it for that moment in time where I would totally have the nerve to tackle it.

Anyhow…

At first the recipe scared me; it had yeast and needs kneading, and the use of a rolling pin!   Three things that I’m not good at using or doing.  I made bread before – it was a traumatic experience and decided to stick to things that I’m good at, like cake and complicated savory dishes. Anything that has yeast in it has a life on its own and I’m a control freak so that is not a good combination - I know how to choose my battles, and bread is a higher power – so I stay away.