Very Basic Bread

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Can be used to modify for other breads, like cheese loaf or cinnamon bread for french toast.

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I have made several loaves of this bread, white and whole wheat. It is simple, albiet time consuming, to make but it is well worth it. I'm making another loaf as I write this but using sour cream for the liquid. I expect I'll have to augment that with water tomorrow (I let the first portion sit in the 'fridge overnight.
There is NOTHING like the aroma of home made bread wafting through the house. PS. I also 'discovered that a heavy wash of corn starch seems to look even nicer when taken out of the oven

Paul

O'Fallon, MO

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This is a great bread, I've made it many times already. It is also the best bread I've found so far to use for Alton's french toast recipe.

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Sure, it takes some time, but it's not like you're tending to it. It's possible to make a serviceable loaf of bread in 2 hours, but you'll sacrifice flavor and texture.

I love sesame seeds on my bread, so after brushing with the cornstarch slurry (and before slashing the loaf, I tossed some on and baked as directed.

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Hey,
Love your easy to follow directions for incorporating the use of my lovely kitchen aid in the making of bread. I love to make bread, (do it twice a week and using my "multi function machine" made it so much more pleasurable to do. TYTYTYTY Alton for making my life easier. Love your show, never miss it if I can help it.

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It was very fun! Also it was very super good! But I did not like all the waiting. : :: : :

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I've gone through nearly a dozen bread recipes so far. You'd think with flour, water, and yeast it wouldn't be too hard to find a good recipe but most I have tried have been a little off.

Alton has come through with this recipe! I don't know if it's leaving the yeast in the fridge overnight or the terracotta plate but this recipe turns out perfect. The crust and the texture are just wonderful, the entire family loved it. This is a definite keeper.

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Makes a beautiful, tasty loaf. Definitely a keeper! Make sure you check the temp at 40 minutes--my loaf baked up to 208 degrees at 40 minutes.

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Excellent recipe ? good taste, great crust. NOTE: Most terra cotta pots for garden use are made with lead, this can transfer to food when heated ? spend the bucks and get an oven stone that is safe for food.

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I used have bread flour and half whole wheat flour and it came out very nice! Chewy with a crunchy crust! My bread took a mere forty minutes to bake so the probe is key!!!