Wednesday, July 1, 2009

The bread is here

and it was really tasty. Crunchy on the outside, warm and spongy on the inside. I will admit that this loaf was not my first attempt. I originally tried to make the bread with white-whole wheat flour and it absolutely did not work out. It was dense and couldn't property rise, but it still tasted decent. So for the second go around I gave in and just used all white flour. (oh well, just live a little Lauren).

I made a few adjustments to the recipe which helped the flavor and texture:

- I only used 1 1/2 cups of water instead of 1 5/8 cups
- I bumped up the salt from 1 1/4 teaspoons to almost 1 tablespoon

I suggest serving the bread right away after it initially cools, as it will be at the height of yumminess. If you decide to bake the bread and save it for a later date, plan on re-heating it in the oven for 10 min at 350 degrees. Because there is such a high water content, the outer crust will lose it's crunch which is one of the best parts of this bread.

I hope you take the plunge and make a loaf for yourself! I guarantee that if you share it with your friends and family they will never want to eat store bought bread again.

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