I don't know why. Some questions can't be answered in words. They have to be tasted. It has a beautiful course texture and the way it crisps/toasts up is just a beautiful thing!
I went back last week and they no longer carry it. WHAT?!? I almost threw a tantrum much like a 4 year old, I didn't, but don't think every ounce of my being didn't WANT to. So now what do I do?!?! Ohhh yea, I make my OWN. Duh. This recipe is from the King Arthur website. I just googled a recipe and tried it. VERY easy, very, very easy. Yea, pretty awesome in my opinion. So if you decide to make it, let me know what you think. I am making another loaf this weekend. Put a poached egg on top. Trust me. I am going through some major poached egg phase, it is a little out of control but, hey, it is what it is. Get these things together.....
3 cups all purpose flour
1 tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tbsp instant yeast (this is one of those little envelopes worth)
1 cup milk
1/4 cup water
2 tbsp vegetable oil
cornmeal (for dusting)
Preheat your oven to 400 degrees F. You could wait and do this while it is rising but I always do it first or I forget.
Mix in a large bowl, the flour, sugar, salt, baking soda and yeast. In a separate bowl mix together, milk, water and oil. Microwave it until it reaches 120 degrees F. Stir well before taking the temp, as the micro causes hot spots and you want an accurate reading. IF you do not have a thermometer, stick your finger in, it should feel hot, but not so hot you couldn't take a bath in it. That sounds odd, but, it is how the King Arthur people say to do it if you don't have a thermometer so take it up with them!
Now pour the hot liquid over the dry ingredients. Beat on high for 1 minute. The dough will be soft. Now transfer into a greased and dusted with cornmeal loaf pan. Level it out as best you can and cover. Let it raise until the dough comes to the top of the pan. Bake for 22-25 minutes. Remove from oven and let cool 5 minutes before removing and cooling on a cooling rack. Let cool completely before slicing.
Trust me, your bread life, will NEVER be the same!
Your "poached eggs on toast for every meal lately" Chefwannabe