This lovely little rustic loaf of bread is sponsored by Red Star Yeast, and I am happy to give you my honest opinions about the entire delicious process. I wasn't worried about it (I've been making their recipes and using their yeast for a long time), and I wasn't disappointed.
found that early American settlers brought this method of baking with them from Europe. Although no one seems to know for sure, there are several possible explanations for the two-tiered shape:
- It might have been a way to conserve space on the floor of a baking oven: go up, not out.
- Centuries ago, there were severe penalties for bakers who sold underweight loaves of bread. To make sure their bread would weigh enough, bakers added a small ball of dough on top. (The same principle of the "baker's dozen"- the baker would throw in an extra cookie to make sure the customer was not short-changed).
- Or perhaps the shape was meant to mimic the the outline of an English cottage and roof.
Stack the two rounds together, then stick your finger down though both balls of dough, all the way through until your finger reaches the bottom of the bowl. This seals the pieces of dough together: