•Bread flour may be used, but it isn’t necessary. Bread flour is higher in protein and is supposed to create more stability and rise in the dough. That said, I tend to use good old all-purpose flour with very good results.
•Be sure to grease your pan with butter and line it with parchment paper. To easily cut parchment rounds that fit perfectly in the pans, simply trace the bottom of the pan and then cut just inside of the line. Pre-cut parchment rounds may also be used.
•If after storing leftovers in the refrigerator for a day (or several) they seem dry, I wrap the amount I wish to serve in a paper towel that I’ve wet and then wrung out completely. Microwave the wrapped bread for 20-30 seconds, or until it feels softer, and then warm the rest of the way (without the damp paper towel) in the toaster or regular oven (at 350℉) to ever-so-lightly crisp it.
•To use the bread for sandwiches, allow it to cool completely, and then use a bread knife to cut horizontally to form two thinner rounds.