SC - Crusty bread

[LrdRas at aol.com]

In a message dated 11/11/98 9:49:38 PM Eastern Standard Time,
dy018 at freenet.carleton.ca writes:

<< Would it make any difference to just put a little pan of boiling water in
 the oven, or am I over simplifying this? >>

Many recipes for French breads, crusty rolls and other things call for the
inclusion of a pan of water on the bottom of the oven. Seems like a better
idea than opening the door and letting your heat out to spray things.

Ras
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