Bread gets 5+..directions get a 2. This appears to be written for "bakers", which I am not. Here's some info the non-bakers might find helpful! PROOFING YEAST: put water, sugar in bowl. Sprinkle yeast on top. Let it sit 2-3 mins until it gets bubbly and smells like bread. Then proceed as directed. FIRST RISE: this took 1 Hour in my oven with the light on. PUNCH DOWNS: Gently punch down, remove from bowl onto lightly floured surface. Don't knead it again, just get the air bubbles out. Put back in bowl as directed. Again placed back in turned-off oven with light on. This SECOND RISE took 30 mins. SECOND PUNCH DOWN: same as above, but don't put back in bowl. Form into loaves as directed (I made two). Place cornmeal only under the bread loaves because excess not underneath will burn when you start cooking it. FINAL RISE: loaves covered with towel, again in "off" oven.. this took 30 mins or so. Then I put on counter and heated up oven(s) to 450 for baking. It took 20 mins to cook them. Very delicious, crispy crust (not crisp today but still wonderful). Thank you so much for sharing your recipe!!

Reviewed On: Oct. 26, 2009

O..M...G!!! made this sugar free and it was fabulous! I only used 1/2 cup regular Splenda plus 2 tsp Splenda brown sugar blend. Next time (and there WILL be a next time!) I'll cut the regular Splenda down even more. It was very sweet but not so much that we can't eat it :)

Reviewed On: Oct. 2, 2009

After making a couple times, made some minor adjustments for taste and to accommodate diabetic hubby : reduced cinnamon, added half the qty of honey and the rest Splenda (all Splenda made them too crumbly).. and Splenda/brown sugar Blend (NOTE: cut "brown sugar" to 1/3 cup. The S/BS Blend qty is 2 TBSP + 2 tsp). We love these. Yummy,filling, healthy snack!

Reviewed On: Sep. 16, 2009