Cooling the bread first
In my original post about the onion bread I said how the taste wasn't all that great. Admittedly, I sliced and tasted the piece while the bread was still warm. Unimpressed, I froze the loaf. We were going to a friend's house for dinner, so I decided to take the bread along and see what others thought of the taste. Surprisingly enough, it was delicious! My question is this, why does allowing the bread to cool make such a drastic difference in taste?