Made these for french dips last night and this was exactly what I was looking for. Perfect for dipping. The crust was nice and hard and the insides soft and moist. This'll give the baker a run for his money. The recipe is a bit bland even after adding sugar and butter, but a good starting point.
Used 1 1/2Tbsp sugar to proof the yeast, 4.5C flour and added more while kneading(so maybe 5cups?), 2tsp sea salt, 1/3C unsalted melted butter mixed in while mixing the flour. After risings, baked at 350 degrees for 25 minutes. After 15 minutes, basted with olive oil. PERFECT! We like our breads on the soft side with a soft crust. So good! Now I know what everyone was talking about how they couldn't stop eating the bread. I don't have a mixer, so I did all of this by hand!
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Made these for french dips last night and this was exactly what I was looking for. Perfect for...