Master Recipe Boule
Cherry Walnut Oatmeal Bread (using the Raisin Walnut recipe)
Caramelized Onion and Herb Dinner Rolls
Sticky Pecan Caramel Rolls
I have found the best results using Gold Medal 'Better for Bread' flour and SAF Gourmet Perfect Rise yeast. The containers I use for storing the dough in the container are new 1 gallon paint pails with lids purchased at the hardware store. I also firmly believe in using a pizza stone for baking. I also let the dough 'rest' on a piece of parchment paper cut to the size of the pizza stone placed on top of the flat side of a cookie sheet. Then, I just simply slip the parchment and dough onto the pre-heated pizza stone and there is no sticking. All of these tips were taken directly from the book.
I hope you give this bread a try - it has made my friends and family very happy!
Oh, and don't forget to check out the granola I made in my first post which is also from the book!