I just found your page and haven’t had time to really check out all your recipes. I found this one and read the reviews and had to try it. I guess your french bread is next!
Thanks again!

This bread is the greatest, isn’t it? I have a recipe for French bread too that comes out just like the bakery–http://bakeatmidnite.com/french-bread/

Well I just ate the end piece while it was still warm……….it’s delicious! I guess this will be my go to recipe for quick and easy bread! I still want to find the perfect loaf of french bread to conquer.
I didn’t use a rolling pin and just shaped it and I don’t see the circles I was referring to. Thanks for sharing your recipes!

No matter how tight you roll it, you still get the circles–I found that when I did the rectangle/fold/rectangle procedure, I still got the circles, so I no longer bother. The bread is so good, no one is like to notice!

For cakes it always tells you to let it set in the pan for about 10 minutes (so the bit of steam loosens the cake so it doesn’t stick), but breads usually say to remove it immediately. Have you let breads set Ursula? If so, what were your results?

Hi Judy,
since 2013 i am baking as a hobby and i like it very much.
What i have learned is,that baked goods must be cooled for 10 mins.in the pan,especially cakes and then invert it to a cooling rack to let it cool completely.
When you leave it in the pan,it will bake further,that’s why you have to invert it and let it cool further on the cooling rack.
Hope this helps.
Best regards
Ursula

This bread is unbelievably good!! I have all colors in different pieces–could never decide which I liked most 🙂

Yep, works the same except you use slightly less and your rise time will be quicker too. It’s also called bread machine yeast.