Feather Bread from Bernard Clayton's Book
In the middle of the week, I decided to make some bread after returning from 2 full days of meeting, I need to de-stress. Picked up Bernard Clayton's book and saw this attractive name - Feather Bread. I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed. So, I started late in the night. Click here for the recipe
Well, it didn't turn out like the bread from the restaurant, although I shaped it like it, it turned out tasting really good when it is fresh.
Somehow, I realised that white breads seems to harden fast? Rye bread taste even better as the days goes by. I tried heating up the bread, but it was not the same as freshly baked.
My son and I discussed that perhaps I should wait till we want to eat these breads, have it ready in the fridge and bake it near meal times. suggestions anyone?