I have tried this recipe several times and I always liked the flavor, but something wasn't right. The last time I used 2 and 1/2 teaspoons of yeast instead of the 2 and 1/4 teaspoons and I separated the dough equally and shaped them into loaves. I placed them into two greased loaf pans and let them rise for ONE AND A HALF HOURS instead of 40 min. This made all the difference! It was so much lighter and fluffier. The bread before was so dense. It is saltier than some other breads but I liked it that way, but if you don't like salty, I would suggest cutting it down to 1 teaspoon like others have suggested. I think if you are just going to make a loaf without a pan you should make it one large loaf instead of 2 smaller ones and adjust cooking time because when you make 2 loaves they are very small, even in a loaf pan it barely rises past the top. I also stopped cutting the top, I don't think it has much effect on the bread and mine never looked good ;) As for the egg wash, I kept it because I feel it makes the top much crustier I did find more success with a deeper brown/more attractive crust with an egg yolk wash instead of a whole egg wash. If you hate to waste, just make yourself some scrambled egg white to put on a sandwich with your yummy homemade bread!
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I have tried this recipe several times and I always liked the flavor, but something wasn't...