Yield: 1 servings
|See part 1|
Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing.
Yield: 2 large loaves
Converted by MC_Buster.
NOTES : A sponge starter bread. Mildly sweet and slightly crunchy, our version of whole wheat oatmeal bread is great for tuna sandwiches. Cut in thick slices, it's perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add one and a half cups (seven and a half ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, they're good for breakfast-on-the-go and afternoon snacks. This versatile bread is sure to become one of your favorites.
Recipe by: BAKERS' DOZEN SHOW #BD1A53 Converted by MM_Buster v2.0l.