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5
out of 5
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Works like a charm,
March 30, 2009
Guest
xo1rider
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"I put the ingredients in the order listed in my bread machine, since I did not have any brown sugar in the house I used the same amount of raw sugar, that was the only modification.
Since I wanted more of a French loaf I used the dough cycle of the machine, shaped the dough and let it rise for about 30 minutes. Baked in a convection oven at 325º using a perforated French bread pan for just over half an hour. In a conventional oven the temp. would need to be more like 350º and make perhaps a few minutes longer.
I also coated the dough with a bit of egg and sprinkled some sesame seeds on the dough. The end result was a nice crust and a fantastic loaf of multigrain bread.
The house smelled great and the bread got rave reviews."
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6 of 6 people found this review helpful.
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