1
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Wow, one hour and this is what we made, this beautiful, beautiful bread that has a beautiful golden

2
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color from all the criminalization of those sugars.

3
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We have a nice, beautiful rise and often spring.

4
00:00:19,550 --> 00:00:24,410
I don't think we could have made a better Britain this give me a moment when I'm going to do to get

5
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this out is I'm going to use my fingers to pick up the paper and pull it out.

6
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Another way that you can get it out is you can use a spatula if the paper is a little bit too short

7
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and try to pick it up.

8
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But give me a moment.

9
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Let me get it out.

10
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We'll take a closer look.

11
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OK, so we just took it out, you can see how well the spread has cooked.

12
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We have a beautiful caramelization of the sugars and has a beautiful crust.

13
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One way that, you know, if your bread is done, you can pick it up and give it a little knock and

14
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should sound a little hollow.

15
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You can see from the lamb that we have this beautiful oven spring.

16
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Tell me that you wouldn't want to bite into that right now, but you have to wait 30 minutes.

17
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We need to let this cool down before we cut into it.

18
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It's still technically cooking.

19
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Beautiful.

20
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So we're going to wait about 30 minutes and we'll go ahead and we'll cut this open and we'll see what

21
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the inside looks like.

22
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Congratulations on your second, Brad.