Guus Bosman

This weekend I had time for a cooking experiment, and today I baked two loafs of white bread.


I've made bread before but that was always from a bread-mix package. This was the real deal -- flour, yeast, salt, a little bit of butter and honey (we were out of sugar).

I made a crust with egg yoke, and I made sure to let the bread dry on an (improvised) rack for a few minutes so the bottom crust stayed crispy.


We just had it for lunch and it was delicious. I'm rather proud.

I made two breads, a small one and a large one. Because we don't have the bread pans I used a round lasagna pan. It makes the bread look like a mushroom.

A slice of the bread. Airy, with a great crust.