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. Quick disclaimer...I loved this recipe; great crust with a soft, yet chewy center. With that said, I'll poke some holes in the instructions. First, I used 5 teaspoons of yeast in my trial batch and it went well. Secondly, most people (like me) may want to add more salt and some butter. The trial batch came out a bit bland. I'm going to add another 1/2 teaspoon of salt and a tablespoon of butter. Since butter is only 15% water, one tablespoon shouldn't affect your total liquids that much. One last note, the first rise in my trial batch doubled in 30 minutes. Luckily the bench proof added another 40 minutes to the rise. With those adjustments made, this recipe is great. - 14 Jul 2008