This famous bread has a crisp, crunchy crust and slightly chewy crumb. This recipe makes 2 loaves. Great for sandwiches.
Something else. Oh my! This bread is wonderful. I bake bread almost every week, and decided to try something different. I did change a couple of things to suit my family's taste. I proofed my yeast with about a tablespoon of honey in the water. Also to gain a soft and chewy crust, about 5 minutes before the bread was done I melted about 2 tablespoons of butter and stirred in a tablespoon of honey. As soon as the bread came out of the oven, I poured this over the top, placed a piece of aluminium foil over it, and placed a damp towel over the whole thing. Let this sit for about 15 minutes and the result will be an amazing bread. I just hope I don't eat it all before my family get home! - 14 Jul 2008
Perfection! Beautifully fine texture and creamy taste. For a softer, yet still deep golden crust use this as an egg wash. Mix together 1 egg yolk and 1 tbsp milk, brush over entire loaf before baking. It's only slightly softer and actually comes out more golden and glossy. I loved the rolling trick too! - 14 Jul 2008
Altered ingredient amounts. All I can say is "Wow". I tried this recipe twice. The first time I made this, I found the bread to be a bit too dense, but the second time, I added a pinch more yeast and used less flour. I made a nice long baguette and brushed the loaves with just a beaten egg white (left out the water) and I got a nice crust and a lighter loaf. Has come out perfect every time. - 14 Jul 2008