Date: 2013-05-18 04:27 pm (UTC)
kaz: "Kaz" written in cursive with a white quill that is dissolving into (badly drawn in Photoshop) butterflies. (Default)
From: [personal profile] kaz
Whoops just saw this comment! I'm glad you're enjoying the recipe.

On the crust front, I think that if you either leave the foil on for a bit longer (try 35-40 minutes, maybe?) or bake the bread at a slightly lower temperature, you should get a less crunchy crust. On the foil front, I sometimes have problems with this too. I think your options are to either get a somewhat larger bread tin so that it doesn't rise all the way to the top or try using a pan of water in the oven instead of aluminium foil (as said I've never tried this out myself! but according to bread-baking lore as recounted by my dad it should work).
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