Can I change my mind please?
Last time I made this loaf and blogged about it, I really wasn't that sold on it. It was a combination of overbaking the crust, and just not being in the right mood for a soft white bread. Well, that mood hit and luckily I remembered this bread, and decided that now was the time to remake and give it a second chance.
I'm so, so glad that I did. This is the softest, most stunningly delicious white bread I've had in a long time. I was just in the mood for white bread, and this satisfied the craving perfectly. I even loved the top crust this time! I can totally understand why everyone was
raving about it on Dan's forums when he first published it.
This time I just made half the recipe and baked it in a 1lb loaf tin, making sure that I kept a good eye on it to prevent it overbrowning. One of the sides is a slightly funny indented shape - when the loaf had had most of its baking time (about 10 mins at gas 6 1/2, then 20-25 at gas 6) I turned it out, turned it upside down and balanced it in the tin to brown the base and finish baking. Because the loaf is so soft, the tin made an indent as the loaf finished cooking. Note to self, next time, brown the base of the loaf by putting it on a baking tray!
So soft, so delicious - make this and you will not be disappointed. Can you tell I've definitely changed my mind?!?
Can I change my mind please? Last time I made this loaf and blogged about it, I really wasn't that sold on it. It was a combination of overbaking the crust, and just not being in the right mood for a soft white bread. Well, that mood hit and luckily I remembered this bread, and decided that now was the time to remake and give it a second chance. 
I'm so, so glad that I did. This is the softest, most stunningly delicious white bread I've had in a long time. I was just in the mood for white bread, and this satisfied the craving perfectly. I even loved the top crust this time! I can totally understand why everyone was raving about it on Dan's forums when he first published it.
This time I just made half the recipe and baked it in a 1lb loaf tin, making sure that I kept a good eye on it to prevent it overbrowning. One of the sides is a slightly funny indented shape - when the loaf had had most of its baking time (about 10 mins at gas 6 1/2, then 20-25 at gas 6) I turned it out, turned it upside down and balanced it in the tin to brown the base and finish baking. Because the loaf is so soft, the tin made an indent as the loaf finished cooking. Note to self, next time, brown the base of the loaf by putting it on a baking tray!
So soft, so delicious - make this and you will not be disappointed. Can you tell I've definitely changed my mind?!?
9 comments:
Big grins over here! I'm going to tweet this one to Dan! Wish I had made that one this weekend too. Have a good week!
oh yes please! The crust looks heavenly as does the white crumb - perfect!
good lord it looks fabulous... looks shop-bought!... i'm not surprised you want to do a turn about on this... i'd be so proud!... but bread making is like that... some days it's fabulous and some days it's total disaster!
Well done for giving it a go again. It really looks so perfectly baked.
It looks so good I could tear right into it and slather with fresh Normandy butter.
Glad you tried again, as I missed your first attempt.
I'm really pleased you made it again too! That looks lovely, the perfect loaf.
Just goes to show I guess that giving up after a first go isn't always the best thing to do. Your loaf looks delicious indeed.
Wow, that looks gorgeous! I am very envious (and desperate to get home and give this loaf a go!) Really pleased to have found your blog, have a great day, Lucy
It really does look like the perfect soft white loaf! Magnificent slashed top!!
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