Absolutely Wonderful! I make it twice a week. Soft, moist, wonderful flavor. Crust is soft. Please note that the recipe calls for "Active Dry Yeast" This yeast is the one which requires 2 rise. Rapid Dry yeast is a different item. Be sure the yeast is fresh. Use Gold Medal or Pillsbury flour for best flavor. This is such an easy recipe to make. I do knead it with the mixer and dough hook for the 8 minutes. ( Dough is moist.) I don't bother putting the dough on a floured surface prior to placing in bowl to rise; I just dump it in the greased bowl, let it rise. Punch down and place it in the greased pan or pans. I find it makes one 5x8 loaf or two smaller loaves. Either way - - very good. The roux can also be held for even a week in the frig and is good. If one needs to bake fresh the next day the second rise can be placed in the refrig over night. It is called "slow rise." Take out of refrig - set on counter while oven preheats. Wonderful. Cooking time ranges from 25 minutes to 30 minutes. If kitchen temperature is below 70°, time for dough to rise will be longer. I also put more humidity in the air by simmering a pan of water on the stove. I do use a digital thermometer. Temp cook to 190° works well. I am so thankful for this recipe.
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