As my bread went through it’s second rise, I thumbed through the rest of the old 20th anniversary edition of Cooks Illustrated Magazine (November 2012), which I had found the recipe for the bread in. It’s interesting to read through all the trial and error that occurs in a test kitchen before perfecting a recipe. This particular recipe ended up using beer for its moisture and flavor enhancement.
Chef Husband commented it was one of the closest renditions to his grandmother’s bread he had ever tasted. High compliments.
Mrs. Chef (Christa)
Dux in a Row