This line kept repeating in my head while I was working on my latest bread.
For this recipe I had to make superfine sugar (or SUPAfine! as I like to think of it) because my regular grocery store does not carry it. But thanks to some internet searching, I found out that you really just have to put some regular granulated sugar in a food processor and buzz it. Of course this did not go as easily as that might sound. The food processor was not working, so I decided to try using the blender and while making sure it was completely dry inside I cut my finger on the blade (genius, I know).
Et Voila! (Which is not really appropriate for this 18th century English bread...but whatever.)
In other news, after turning the temp down from 400° to 375° and keeping the bread in the right amount of time we have a bread that is cooked through and only slightly burned on the bottom.
It doesn't even taste burnt. It tastes and smells kind of heavenly.