If it sounds hollow, it is done. For a softer crust, remove bread as soon it's baked. For a crisper crust, turn off oven after bread has finished baking and leave loaves inside with door closed for 5 to 10 additional minutes. Cool on wire rack. Each of the following variations uses ONE-HALF of the Basic Bread recipe.
Instructions begin after the dough has risen once, been punched down and kneaded briefly.
With lightly floured hands, divide dough in half Shape each half into ball. On lightly floured surface with lightly floured rolling pin, roll each ball into 12-inch circle. Cut each circle into 6 wedges. Beginning at wide end of wedge, roll toward the point and place 2 inches apart on prepared baking sheet, curving ends to make crescent-shape. Bake at 400 degrees until golden, about 15 to 20 minutes.