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.
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This recipe is awesome! I've made three batches in the past 24 hours and they've all turned...