Gimme an H!

After making the really good French bread from a book I've had on loan from Julie recently, I was really tempted to make the yogurt French bread recipe in the book. Sounds weird, but interesting! I was a little worried because the rising periods for the dough got extended due to someone coming to check out the condo (maybe they'll make an offer!), but everything turned out ok.

Well, except maybe I put the loaves a LITTLE too close together in the oven??


Looks like maybe they swelled up/rose really fast in the oven, touched and became one, and then contracted as they continued to cook? Weird!

Oh well - didn't really matter. They pulled apart easily enough. Odd that this bread has a more uniform and darker color to it, but that could be because it didn't call for an egg glaze like the previous recipe did? That also resulted in a softer exterior (had a lot of give to it when I was trying to cut it - should've used the electric knife). The dough wasn't tangy like I expected, but it was more flavorful than the previous recipe (this could also be because it had a MUCH longer rising time - even longer than called for). It was very soft and moist on the inside - we really liked how it turned out.

Wonder what recipe I'll have to try next!?