Bread - a country loaf
Bread
This bread recipe uses the basic ingredients needed to make what I like to call a Country Loaf. Baking on a stone is my preference; however, this recipe is written using a flat cookie sheet and is placed in a cold oven for the second rise. The loaves are large, sometimes unevenly shaped, make excellent sandwiches and when day old, great to use for French toast or a holiday stuffing.
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