What a great bread-my English neighbors were so happy w/ my effort-my end result wasn't as pretty as the pictures-hehe! But, the bread is DELICIOUS and practice makes perfect! Thank you, French Tart, for a great recipe!!!
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I think that this bread would take a couple of times making it to get the shaping right, lol. It makes a lot! I made a 1/2 recipe and I'll have to freeze 1/2 of that to be able to use it all. I should say that in making a smaller loaf I used 2 1/2 cups of flour and between 3/4-1 cup of milk/water. I started with 1/2 a cup of liquid and added slowly untill I had a good balance and a workable dough. It a very good bread that I'm sure I'll make again (although likely without the topknot. I'm in love with the flavor and the salt on the outside. One word of caution, I would recommend lowering the 440F temp for baking, I would go at about 375F. Mine had close to 20 mins left when I noticed the aroma of "Very Brown" bread. That could be because of the smaller size loaf and also the difference in ovens. I pulled it out at once and while the crust is darker than I would like it hasn't hurt the eating any but I'm glad I got it when I did! Proof here that a bread doesn't need a lot of sugar to rise and be utterly delicious. If you bake at all this is more than worth a try.
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