My “Rey de Oro” Journey: A Little Kitchen Adventure
So, I heard about this thing called “rey de oro.” Sounds fancy, right? King of Gold. Someone mentioned it, and it stuck in my head. Figured, why not? I had a free weekend, and honestly, I was looking for something to get my hands dirty with, something real.
Getting Prepped: More Than Just Flour
First off, I had to figure out what this “rey de oro” actually was in practice. Turns out, for me, it was gonna be a type of bread. A special one, apparently. I dug up a recipe, or rather, bits and pieces from a few old notes I had. The main thing, the “oro” part, was saffron. And let me tell you, that stuff isn’t cheap. Finding good saffron without breaking the bank was the first challenge.
I laid out all my ingredients on the counter. Flour, yeast, a bit of sugar, salt, the precious saffron, and some warm milk. Looked simple enough. I’ve baked bread before, how hard could this “king” be?
The Real Work: Kneading and Doubting
Mixing it all together was fine. The saffron started to bleed its color, turning the dough a pale yellow. Looked promising. Then came the kneading. The recipe just said, “knead until smooth and elastic.” Vague, isn’t it? I kneaded. And kneaded. My shoulders started aching. I thought, “Is this smooth enough? What even IS ‘elastic’ in dough language?” You just guess, mostly.
Then the first rise. You cover it, put it in a warm spot, and hope for the best. That waiting part always gets me. Did the yeast activate? Is it too cold in here? You start second-guessing everything. Thankfully, it did rise. Poked it, and it sighed back at me. Good sign.
Shaping this “rey de oro” was another story. I had visions of a majestic golden loaf. What I got after fumbling around was… well, it was a lump. A distinctly rustic lump. So much for kingly elegance. At this point, I was just hoping it would taste alright.
Oven Time and the Long Wait
Into the oven it went. The whole kitchen started to smell amazing. That warm, yeasty, slightly exotic scent of saffron baking. That’s the part I love. You can’t beat that smell. For a while, I forgot about the lumpy shape.
I kept peeking through the oven door, probably too much. It was turning a nice golden brown. The “oro” was definitely showing up. Pulled it out, tapped the bottom. Sounded hollow. Another good sign, or so they say.
The Verdict: Fit for a… Well, Fit for Me
Cooling it down was torture. You just want to slice into it right away. Finally, it was time. The crust was good and crusty. The inside? It was a bit dense, if I’m being honest. Not as airy as I’d hoped. But the color was beautiful, a rich gold. And the taste? The saffron was there, a subtle warmth. It was… good. Yeah, genuinely good.
Was it a perfect “rey de oro”? Absolutely not. It wasn’t winning any baking awards for looks, that’s for sure. But, you know, I made it. From a vague idea and a pinch of expensive spice to an actual loaf of bread. There’s something satisfying about that. It’s the trying that counts, I guess. And hey, it made for a decent breakfast.
