Comments on: hold in your hand, hot

By: Shannalee

Shannalee — Fri, 04 Dec 2009 20:14:00 +0000

Thanks, Krista! Yes, I did use the dough hook the whole time. At the beginning, when you’re combining the flour and salt, you could use the paddle attachment, but once you add the yeast mixture, you’ll want to use the dough hook, so you might as well just use it to begin with. Hope that’s helpful!

By: Krista

Krista — Fri, 04 Dec 2009 19:46:35 +0000

Great post! I was just wondering though if you mean to use the dough hook for the stand mixer the whole time? Or should I start with a paddle attachment to combine the ingredients?

By: LB

LB — Mon, 26 Jan 2009 16:30:35 +0000

Thanks! I think you’re right – my oven rack was too high. I put a piece of tinfoil over the bread once I realized what was happening (and lowered the rack), and the inside (and bottom crust) turned out great. I’ll have to try it again with the rack in the right place. Thanks so much. Great site!

By: Shannalee

Shannalee — Mon, 26 Jan 2009 02:51:45 +0000

LB, It makes enough for one loaf. As far as ways to keep the top from overcooking/burning, I can’t imagine why that would happen with the instructions above. Off the top of my head, I’d say maybe you could lower the oven rack? Let me know how it goes for you!

By: LB

LB — Mon, 26 Jan 2009 00:12:09 +0000

I have two questions that will clearly show how new I am to bread baking. First, how many loaves of bread does this recipe make? The dough seems to be way too much for one loaf pan… And second, any suggestions on how to keep the top crust from overcooking/burning?

By: Shannalee

Shannalee — Wed, 14 Jan 2009 03:02:15 +0000

It’s funny you say that, Alejandra–the other thing I *almost* made was a lemon loaf! If you make one, I’d LOVE to hear how you like it! And, BTW, thanks very much for your very kind comments about the blog!