Bread Flour? Hmmm… maybe not

Oh yeah. Baked a great couple loaves of bread yesterday. They were nice and breadful. The recipe was from “The Bread Bible” by Beth Hensperger, and it was the Homestyle White bread with Poppy seeds. (I highly recommend the book. It’s the one that got me started.)

Only problem I had with the result was that it seemed very “eggy” for lack of a better word. I think that’s related to the fact that I used “Bread Flour” for the first time. Next time I’m going to try the same recipe with normal unbleached flour.

If you’ve got any breadbaking tips lemme know. I’m all ears.

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