I have not made this bread in a while, at least a year. The texture of the bread is quite excellent: quite airy with some larger air pockets, but so large as to make it look like I tried to "inflate" the bread . The flavor of the bread was a little bland as the recipe doesn't require much salt - just a pinch. I got the recipe from The Bread Maker's Bible by Beth Hensperger. However, it is an awesome bread for soaking up sauce, say from chicken parmesan or some olive oil - preferably infused with some oregano. According to my mom, it is also great as toast with jam.
The one big mistake I made is below:
The bread rose very well and the slashes worked fine - maybe I will do a tic-tac-toe game on it next time. However, I placed the dough on cookie sheet with some olive oil on the bottom, expecting to slide the dough off the sheet and onto the baking stone. Big mistake. I should have put the dough on parchment paper and then on the cookie tin. If I did that, I could have slid the dough and the parchment paper directly onto the baking stone.
This is a great bread for a dinner party of more six people with tomato sauce type dish. You definitely want to eat it by breakfast the next morning as it goes stale quickly. It probably would also make good croutons.
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