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Serving: Slice the bread once fully cooled for the best texture. Enjoy it with butter, jam, or your favorite spreads.
Storage: Store the bread in an airtight container or wrap it in plastic wrap. It stays fresh at room temperature for up to 2 days or refrigerated for up to 5 days. You can also freeze slices individually for up to 2 months.
Variations:
Herb Bread: Add 1–2 teaspoons of dried herbs like rosemary, oregano, or thyme to the dough for an aromatic twist.
Cheese Bread: Fold in a handful of shredded cheese after the first rise for a cheesy version.
Sweet Version: Add a bit more sugar (up to 40g) and a teaspoon of vanilla extract to make a lightly sweet breakfast bread.
FAQ:
Q: Can I use all-purpose flour instead of bread flour?
A: Yes! All-purpose flour will work, though the bread might be slightly less chewy compared to bread flour.
Q: My dough seems too sticky — is that normal?
A: Absolutely! Sticky dough is typical for no-knead breads and contributes to a softer texture.
Q: How do I know when the bread is fully baked?
A: The top should be golden brown, and tapping the loaf should produce a hollow sound. An internal temperature of around 190°F (88°C) is ideal if you want to be precise.
Q: Can I add mix-ins like seeds or nuts?
A: Definitely! Gently fold them in after the first rise before placing the dough into the mold.
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