this recipe could not be easier, especially if you have a mixer!
The bread is more tender the more you mix it, and to give it that "bakery feel" you can put corn meal (not polenta) on the bottom, just dip it in and bake. Also, to give it a darker crust color, an egg wash will work. to make the crust soft, immediately brush it with butter when taken out.
I've used this recipe for many different things, like bread bowls for soup and I've sliced and cubed it up for stuffing. Very versatile, and good even for just snacking right out of the oven. also freezes very well, so you can make several in advance, and use them when you need them. I wouldn't freeze the dough as you may damage or kill the yeast cultures, but once it's baked it's fine. remember, there's no preservatives in it, so it will mold in moister climates a lot faster than commercial breads.
another thing you can do to this bread is melt some butter and some granulated garlic (and italian seasoning if you'd like), and during the last few minutes, brush it over the top.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?