![]() When this bread cools down the crust softens up while the crumb remains soft and moist. or add a little bit of liquid malt extract for a touch of sweetness and nuttiness. ![]() Even without adding honey to the dough as I do with baguettes. ![]() I can eat this bread like I do baguettes - without anything, or with just a little bit of butter or cream cheese, or with some homemade strawberry jam. Since we bake this bread in well-buttered pans, the crust absorbs all that butter, making it exceptionally crisp and flavorful. It has outstanding texture when straight from the oven. While the shape of the bread is different, the crust has similar wonderful qualities - thin and crispy. The crumb is very similar - open, airy, and with big beautiful holes. I think its taste rivals my favorite French baguettes. This recipe is as easy as it gets for the big flavor your get from this bread and let me tell you, this bread is extraordinarily good. There is also no need to own or deal with baking stones, cloches, or hot cast iron cookers. It's a cross between my No-Knead Bread and No-Knead Sourdough Bread it's as quick to make as the no-knead bread but with the robust flavor of the sourdough bread.īaking this bread in a 9" x 5" bread pan eliminated the stress associated with dough shaping, scoring, and transferring to the oven for novice bakers. You really don't need much baking experience to be successful with it. On the other hand, this pan bread recipe is simple, straightforward, and quick to make. There are so many fantastic bread recipes out there but many require skill, experience, and time commitment. It's very flavorful, soft, and airy inside, with big holes, and a nice golden brown, thin, and crispy crust. We ended up liking it so much that this has become our new favorite bread. I developed this pan bread recipe for my teenage kids so that they can bake tasty and flavorful bread easily, quickly, and fail-proof when I don't have the time for baking.
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