Tuesday, December 1, 2009
Finally, got a chance to make the HealthyBread in Five Master bread dough. I decided to make French baguettes with my new Chicago Cutlery perforated baguette pan.
My results look okay here...but they sure aren't very large like the pan could hold.
In my case with only the two of us here...that is a good thing.
That butter is all ready to be used after I wait a time for the loaf to cool down.