Thanks, Cappucino. I'm not exactly sure when I'll get to baking this, but hopefully within the next two weeks.
And Queenscook, I would never egg a bread like this. The whole point is to have a more rustic type of crust, and egging it would ruin that effect. I only mentioned the egging step above because it's part of my challah M.O.; it's the only bread I make that does get the egg glaze.
My bread machine bakes vertical, not horizontal, loaves, and I just don't enjoy them as much. To make a crispier crust in the oven, I might spritzed the shaped dough with a little bit of water - I don't know why it works, but it does.
Thank you both! Shabbat shalom!
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