For the last couple of months, that book has been collecting dust on my bookshelf. Now that I have more free time, I decided to tackle one of the bread recipes. The recipe I made was called "pain a l'Ancienne" (M's coworker recommended that I start with that bread recipe first and then branch out to harder ones.)
I used a digital meat thermometer to measure the temperature of bread. Once it reached 205 degrees Fahrenheit it came out of the oven to cool.
I set it to cool for 20 minutes before cutting it open for the taste test.
Using the digital thermometer was nice because the bread came out PERFECTLY! It wasn't dry or raw on the inside, but perfectly moist and soft. I will definitely be making this recipe again and again.
This fresh bread will go great with the Greek Village Salad that we're having for dinner tonight!