This recipe is awesome! I've made three batches in the past 24 hours and they've all turned out! I tweaked it by adding canola oil instead of crisco and my last batch I used honey instead of brown sugar and water. I've also been increasing the amount of wheat flour and decreasing the white flour just for the flavor. It hasn't affected the proofing and size of loaf. Not the "hard as a brick" wheat bread I'm used to making.

Reviewed On: Jan. 21, 2008

I followed the recipe exactly. I also used a spatula as suggested and coated it with Pam. I also coated a metal spatula with Pam to cut it in half. I stretched the dough rather than shaped it. Spritzed it every three minutes for the first 9 minutes and it turned out PERFECT! Very chewy on the inside while being crisp on the outside. So good I had to make a second batch. Perfect again.

Reviewed On: Dec. 30, 2007