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5
out of 5
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delicious & easy,
October 14, 2009
By sololotoo
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"I made this bread recently & it turned out great. Made nice sandwiches and terrific toast.
Two tweaks to the recipe that help. I always use pyrex glass bread pans and line them with parchment paper. This helps the pan-side crusts from coming out too dry, thick or over-browned. I did also sprinkle the parchment paper with cornmeal just 'cause I like that little crunch at the crust. Also, I brushed the loaves with a cornstarch wash and sprinkled the tops of the loaves with raw sesame seeds.
Two keys to making good bread is, as the first reviewer noted, you must not allow the water to get above 115 degrees. Using a cooking thermometer, make sure the water you proof the yeast with is between 110 and 115 degrees. This is easily done heating the water on a low flame & watching the thermometer rise. If it goes too high, set it aside until it cools to the correct range. When you whisk together the yeast and the warm water, it should foam. If it doesn't your yeast may be too old, the water may be too cold or too hot & you'll have to do the yeast over.
Also, as with any yeast bread, you do have to let it rise the full amount of time. Be sure to grease the dough before letting it rise. And when kneading, add the flour gradually. Definitely knead for 10 minutes but if the dough reaches the point of feeling like a baby's skin, stop adding flour but keep kneading till the 10 minutes is up."
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6 of 6 people found this review helpful.
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