I like this bread and will make it again. It has a light, fluffy inner texture. I used the prescribed 1 Tbsp of salt inside the dough, and just a sprinkling on top, and found it to be too salty tasting. Next time I will reduce the salt to 3/4 Tbsp instead of 1 Tbsp. Also, I don't know if the cheese is necessary but it gives it a nice appearance. A note about baking method (I did two loaves, each with a different baking method) - a dark bottomed pan coated with oil produces a nice medium brown bottom crust, but baking on wax paper resulted in the crust sticking to the wax paper and the bottom not browning at all. I had read the reviewer who said to use parchment paper and decided to use wax paper since I didn't have parchment. I don't know if the result would be the same, but I'm not willing to try it. Use an oiled, dark bottomed pan and you won't be disappointed.
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I like this bread and will make it again. It has a light, fluffy inner texture. I used the...