Mike liked it a lot, even though the first slice, he tried to use a low-cal butter replacement on. A couple minutes later, he was back in the kitchen looking for butter. I told him I wrote down the recipe so I could replicate it later.
I'm keeping my notes in here so I can find them easily and work up a little booklet for the kids.
If you want a soft crust, spread margarine or butter on the top of the loaf when it comes out of the oven, and keep your loaf wrapped or bagged. I re-use commercial bread bags for this. *Don't* turn them inside out like our parents did when we were kids (you know, if you're in your mid to late 30s). The paint/printing can be a bad thing.
For a shiny loaf, use an egg wash, it will also make a crispier crust, and looks nice on pie crust, pie crust cookies, or quickie frozen phyllo dough tarts as well. At it's simplest, you can use a well whisked egg. You don't want any lumps in it. Otherwise, 1 egg and a couple spoonfuls of water make a very shiny glazed like appearance, 1 egg and a splash of milk make a more matte appearance. Brush it on before or halfway through baking.
For a rustic or artisan style bread, free form your loaf/loaves on a stone, pizza pan or parchment paper covered cookie sheet sprinkled with flour or cornmeal, then use more flour or cornmeal sprinkled on top before baking.
There was something this morning that made me think "I need to blog that." but I forgot what it was. The jokes and conversation flowed too quickly before Mike went to work. Well.. hopefully I'll remember later.