Bread ?

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Does anyone bake any of those breads you see in those beautiful bread baking books, the ones that are shaped differently and have hard crusts? You know the ones that have a starter and are baked on brick and taken out of the oven on one of those paddle things (can't think of it's name)? IF you do I want you to know I'm envious, (but I'll get over it). Tell us about your bread please.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), December 26, 2001

Answers

When I want to be fancy, I use my basic French bread recipe then add the following before kneading: minced garlic, rosemary and cooked wild rice. After the first rise shape into 2 round loaves and place them on a baking stone that has been dusted with cornmeal. Let rise again and bake at 25 degrees lower and about 15 minutes longer than the recipe says. Oh yeah, after the oven is hot throw a few ice cubes in the bottom of the oven then put the bread in. The steam helps crisp the outside. This bread is so good served minestrone!

-- Jo (mamamia2kids@msn.com), December 26, 2001.

I love to make fancy bread. I make all kinds and all sizes. After I have shaped it to the shape I want it I brush on an egg wash. It turns it a nice golden brown and makes it glossy. Another of my favorites is after I have the shape I want I will take some left over dough and make a small shape for the top, say a wheat spray or twisted ropebraid. I place this on top and brush all with egg wash. It sure dresses up even the basic loaf of bread, plus everyone thinks you have spent hours!!

-- Micheale from SE Kansas (mbfrye@totelcsi.net), December 26, 2001.

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