elovestea:

Re: hard/tough crust: As soon as the loaf comes out of the oven, I empty the loaf from the pan onto a wire rack, then brush it all over with butter or margarine, either melted or if in stick form just rub all over with the stick, then cover it with a paper towel or thin dish towel. This keeps the crust soft. Don't cover with plastic or foil after the cooking until it has thoroughly cooled or it can make you loaf gummy inside. The loaf has to breathe while it is cooling down. Edey

Edey,

Wanted to let you know - I baked four loaves of bread yesterday and did two things:  baked the last 20 minutes with foil loosly laid over the loaves and when they came out, followed your instructions above (rubbed with stick of butter).  My crusts aren't hard!!  Woo-hoo!

Thanks!!!   

Hey Great Charlie B. Glad to help. Edey

 I'm still looking for a good hand grinder too. We were given an old back to basics and it's just never been satisfactory :(  I still kick myself for passing up an old magic mill electric grinder at a garage sale. Should've just used the savings and got it, only $75, or had my friend take layaway payments or ???   You can also brush the crust with a little evaporated milk instead of butter and it'll keep the crust from gettting too hard.   I know some of the old magic mills had hand grinder handles you could add to the back.  I've even heard some handy folks have hooked em up to bikes.  

 Just refreshing some interesting threads.  :)