See that? That’s oven spring. That 1 1/2″ rise the dough (sometimes) gets in the oven when you’ve popped it in to bake. You can see it between the edge of the lower loaf and the top crust. I don’t typically get very much, but I’ve had some luck with a new recipe I’ve been using. Sweet!
You can find the recipe here:
http://www.thefreshloaf.com/node/2453/plain-ol-wheat-sandwich-bread
Being a “non bread baker”, I love a good fresh loaf of bread. My bread creations always turn out like a hockey puck or underbaked, so another new recipe is worth the try. Thanks for sharing!
You’re welcome! I’ve made a few hockey pucks along the way, and if you go through some of the bread recipes I’ve posted on the blog, you’ll see some of my most spectacular collapses, as well