[Sca-cooks] bread, again

[Antonia Calvo]

Terry Decker wrote:
> I'd use butter unless they specifically call for oil.    You will 
> probably either want to melt the butter or use it at room temperature, 
> so that it will blend into the dough more easily.  When I hear the 
> term "French bread" rather than a specific name, it usually means an 
> enriched white bread, usually with milk and butter, a little sugar, 
> and possibly a couple of eggs. A variant of the Elizabethean "pouf."  
> Have fun and let us know how it tastes.


Really?  I think crisp, unenriched baguette.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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