It really does take just 5 minutes...

[pfarfigknittin]

I'm not a carbohydrate person.  I never crave them.  I crave things like fruit and liquids.  This is mostly because I abhore American breads.  The crust sucks, and the bread itself shouldn't be used for anything other than glue.  (Did you know that if you dissolve WonderBread in water it turns into glue?  Yes, it DISSOLVES!)  When I lived in

Comments

[_gin]

Yay! First thing is you kind of have to let it go for 30 minutes.... or until the outside is the right color.... that allows the moisture in the dough to cook out, that's why you have to let it cool all the way, so the moisture can 'release' from the dough. My oven didn't steam up as far as i know either and it is BRAND NEW.... one of the tips that i read on the website for making sure you have some steam is to invert a disposable metal lasagna pan over top of the bread on the stone, making sure there is enough room for rise

[pfarfigknittin]

uuummm....I did have the bread on the top shelf, so i'll have to move that down. I wonder about the dense bread though. Even when I make it in the bread machine, I get dense bread.

I like that the recipe makes 4 loaves so that I have to practice and get it right! Thanks for the recipe!

[pfarfigknittin]

I did throw the water in, but you should have seen my oven...it was like a steam engine, just pouring out the door!

And I love Alton Brown!