In today's BREAD digest, arlene.osborne reports a good tasting
cajun bread which "came out too dry." Arlene says she plans
to try adding a bit more oil to it next time. That might work,
but I have found that bread cooked in smaller pans (i.e. french
bread pans) tends to be dry if cooked for the full recommended
time. I find that if I chop a couple minutes off the cooking
time, I get the moist bread which I love.
Also, I think that with "french bread" cooked in a regular
oven, you are supposed to have a pan of boiling water in
the oven with the bread. That too could affect the dryness.
Warren Clark