Updated Monday, March 24th, 2003
Yield: 1 large loaf
Try it slathered with butter and preserves -- perfect with a nice cup of tea.
Shape the dough into a round loaf, flattened slightly, and place it on an ungreased baking sheet. Using a small sharp knife, cut a large X on the top of the loaf. Bake on the middle rack of the oven for about 40 minutes or until the loaf is golden brown and sounds hollow when rapped on the bottom. Cool completely before cutting. Slice very thin for serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111