"From Cooking Free by Carol Fenster. This turned out great, even in a regular bread pan. Crunchy on the outside and soft on the inside. Carol says: "Put this in a cold oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425° F oven for 25-30 minutes. Use a pan specially designed for French bread." It is critical to cool bread completely before slicing and is easier to slice with electric knife. This is a quicker bread because you don't have to let it rise before baking."
Serving Size: 1 (33 g)
Servings Per Recipe: 20