No Sweat Bread

The secret of delicious pan de sal comes from the sweat of the baker who patiently kneads the dough. That's what they say. Hmmm.

I just baked a loaf of bread with no sweat. Right. Thanks to the breadmaker we bought from the surplus store. No sweat indeed. I just put all the ingredients in the accompanying pan as instructed and turned on the machine. After three hours, here's the output. What's the verdict? It's a bit crusty (which is good) but coarse-grained and tastes like wheat bread. Nonetheless, baking was a breeze. I'll try other variations next time.