White Bread Loaf

Preparation info
  • Makes

    two

    1½ pound loaves
    • Difficulty

      Easy

Appears in

By Peter Reinhart

Published 1991

  • About

This bread will not taste like other white bread. It will have an open gluten network, a nutty flavor, and a wonderful character. Allow it to cool completely before slicing for sandwiches or it will accordion on you. The ingredients for his bread are exactly the same as those for Sweet French Bread, the difference is that the dough is baked in pans.

Ingredients

Method