I gave this a 4 because I had to make several changes to make it flavorful. 1.) We are not big salt fans, but it did need extra salt. 2.) It needed a dab of sugar. 3.) It needed either butter or EVOO. I used butter.
Here is what I plan to do next time:
a.) 2tsps salt instead of 1.5.
b.) Add 1tsp sugar - use it to proof the yeast
c.) Add 1.5 tsps EVOO
d.) Score the bread before the second rise instead of after.
e.) Skip the egg wash. Instead, preheat oven to 500, add the bread, add 1cup water to small pan to create steam. Lower the temp to 450 and bake for 12 mins at 450 then rotate the pans and bake for another 15 to 25 mins until the bread reaches an internal temp of 200degrees. This should yield the crispy crust that we prefer at our house, without the egg wash.
Note: Based on other recommendations, I also tried the accelerated version, where the bread is left to rise 10 mins, then shaped, scored, and immediately washed with a whole-egg wash, then left to its final rise. This method worked pretty well, but it resulted in too fine of a crumb, whereas I prefer more holes and a looser crumb for Frend Bread. It really needs the full first rise and the full second (shaped) rise to make that happen. The full two rises also add flavor due to the fermentation time.
7 users found this review helpful
Jan. 5, 2012