March 10, 2013 - 8:20am
How can I adapt this recipe
My family likes this french bread recipe. Is there any technique I can use to help the bread not go soft and stale the next day? The recipe makes 2. The first loaf gets eaten the day of bake. It is second loaf, which we eat the day after, I would like it to taste better?
1 pkg. yeast
1 1/2 cups water
1 tb. sugar
1 1/2 tsp. salt
1 tb. butter
4 1/4 cups AP flour
Basically mix, knead, rise, bake.