Monday, January 7, 2008

Franksbrod


I've been meaning to post pictures of this since I mentioned it on Dec. 18. It's a good bread. I form it into the classic french bread loaves, and my boys like it both with dinner and as the base for a grinder. If it's not allowed to cool somewhat before it's cut, this bread has a tendency to produce voluminous crumbs; other than that, it's great stuff. Shown here: two whole loaves plus one that was sliced for dinner.

1 comment:

Paula said...

Yum! I took the plunge and made this bread. It's very yummy and toasts up beautifully in the oven. As a bread novice, I wasn't sure if I needed to score the loaves; I did just to be on the safe side. Surprisingly, with 6 tsps of yeast, it didn't expand volumes and also doesn't taste "yeasty". It's wonderful and easy to make. My next bread challenge will be to develop a starter and make a Mediterranean style loaf. Wish me luck!