This bread is beautiful to look at and tastes good, especially when I used it in the Baked French Toast recipe on this site. CAVEATS: I did double the sugar. I bake in a 24-inch oven (smaller than traditional) and at 22 minutes in was running to the oven to discover a very dark loaf that was already smelling done. I covered it to stop more browning and let it finish it's time. I'm a lazy baker and a dough this sticky was very hard on my mixer, so next time, I may try kneading by hand. But it is super-light and makes a great braid, and my kids loved it as regular toast.
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This bread is beautiful to look at and tastes good, especially when I used it in the Baked...