two white wheat loaves made in a french bread mold

© 2011 by KV5R — Rev. March 20, 2011.


  1. The breads came out very nice. Top (buttered) crust was soft; bottom crust was crisp. Crumb was soft and light.
  2. Flavor is like an honest white bread but with just a bit of herb.
  3. The ½-tsp vanilla was not noticeable, but I suspect it did add a bit of interest.
  4. I’m finding that I like breads better if they are not overly sweet, or sour, or otherwise flavored.
  5. The slices were too small for sandwitches, but great for dipping and finger-food snacks.

So there you have it! White French loaves for little snacks! Please stay tuned for more bread baking adventures in the coming weeks.

Thanks for stopping by! —kv5r

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