1 1/2 Tablespoons coarse salt (I used kosher)
I gave a fistful of dough to my sous chef and she liberally kneaded it, piled flour on top of it, kneaded it again, poured more flour on . . . you get the idea. Amazingly, her rolls were just as delicious as the rest – I LOVE this recipe!
Back to the heart-shaped version…take those two teardrops and mush the tips together. Place finished loaves on a pan coated with cornmeal (or on parchment paper). Let rise again for 30 minutes in a warmish area, lightly covered. I placed them on top of the oven while I let it preheat to 450 with a pan of water in it (the water makes the bread more delicious – and chewy!).
As you can see, the sous chef's loaves are a little heavy on the flour – but I promise, still wonderful to eat!
We coated our loaves in an egg wash before baking – this makes the crust a little yummier (& crust is my favorite part)! Take 1 egg and separate, keeping the white.
Add about 1 tablespoon of water to the white and whisk. Then lightly brush across top of each loaf. You can also decorate the top by cutting a design into it.
Bake 20-30 minutes (the small ones took took 20 minutes, the hearts about 25). Let cool on a wire rack until cool to touch.
You may want to take a moment to bask in the domestic beauty of your creation – there is nothing like homemade bread to make you feel like you've really accomplished something!
Post by Cameron : Homemade by Cameron