Baking is a sensitive subject - no really, it is sensitive. Cooking usually allows much more freedom for changing flavors with spices, flexibility in cook times and some freedom over temperature. Baking, on the other hand, does not. However, this should not make you apprehensive about baking but rather it should help you focus on the recipe and details such as temperature, time and precise measurement. Baked goods, from breads to cakes, are especially delicate in that they are leavened (risen) products that use either yeast and sugar or baking soda and salt. Leaved products also usually take more time as there are stages at which the dough or batter must rise before being baked (this is almost always the case when using yeast and sugar). You can take comfort in the fact that basic baked goods are no more technically difficult, in principle, than basic cooking. If you pay close attention to details, like those listed above, you will be well on your way to making quality meals and baked treats.
Hobo Bread
(Adapted from cooks.com)
STEP 1:
2 cups raisins
2 cups boiling water
2 tablespoon butter
2 teaspoon baking soda
Pour boiling water over raisins, baking soda and butter. Let sit in refrigerator for 8 hours.
STEP 2:
2 eggs, beaten
2 cups sugar
1/2 cup nuts
1/2 teaspoon salt
1 teaspoon cinnamon
4 cups sifted flour
Stir all ingredients into raisin mixture from STEP 1 until thoroughly blended. Pour
into greased and floured loaf pans or 3 pound coffee cans (1/2 full).
Bake at 350F for 1 hour. Remove bread from loaf pans or coffee cans to let cool. Makes 1 loaf.