Step 7: Variations

For a whole/multi grain bread use 2 cups whole wheat flour for the starter and add 2 cup of the wheat flour and 1 cup rolled oats (dry) when mixing. Rolling the dough in oats instead of flour for step #6 really bumps up the presentation.

2 or 3 tablespoons of fresh rosemary (chopped) makes a nice addition.

Brush the bread with an egg wash before baking for a shiny, deep brown crust. For the egg wash, beat together 1 egg and 2 tablespoons of water.

Lastly, have fun with the size and shape of the loaf. Long french bread like loaves work well. Also, the dough can be divided into 2-4 balls and used as bread bowls for soup. Note: You will need to adjust the bake time.
<p>Thanks for the recipe. I've been making this bread for some time. As an advice for people that don't have time to wait, that if you wait for an hour or more for each step, you will still be able to make it. But the flavor will be more blend.</p>
Just wondering, since I've never made bread before, if it gets left to rise longer than the times you give, is it a problem? I want to try making this this weekend, but will be in and out throughout the day and don't know if I can meet those times exactly. Thanks!
I have never had any problems due to letting the dough rise longer than the recommended time. In fact, in cooler temperatures, it may need extra time to rise.
ok cool. It turned out a bit bland, but then, I did forget the salt, and it was the first time I ever made bread. I'll give it a couple more goes before I give up and go back to store bread :)
Yes, leaving out the salt will make the bread taste bland. <br> <br>You might add some spices to your bread for a different flavor, like pizza spice, rosemary, chives, smoked cheddar cheese, bacon, jalapenos, fresh diced garlic, basil and dried tomato. Use you imagination. There is nothing better then fresh baked bread
Scoring the bread may help it rise more fully in the oven by relieving the tension of the bread's outer surface. Gas pockets within the dough will expand in the heat, and a scored loaf will have larger holes and maybe a softer texture.
Yes, scoring does allow the bread to rise and expand while cooking. You can score the loaf in different designs but if you don't score it, the loaf will rip at the weakest point. It is not pretty!

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