This is a good base bread recipe, but I change it for my purposes. I prefer wheat for nutritional purposes, so I do 3/4th of the flour as whole wheat flour and 1/4th of it white just to give some levity to the bread. I also only use 1/3 cup of flour, unless I intend to use the dough for something sweet, like cinnamon rolls, then I'll do closer to the amount the recipe calls for. I use coconut oil instead of vegetable oil. I also add pure gluten to make up for the fact that I don't use bread flour (which has a higher gluten content, so I prefer just to keep regular flour and add gluten when needed). I also add a little dough conditioner. I made this without the gluten and dough conditioner, and it was still good, but those two things make it rise far more and make it more soft, airy and less likely to dry-out. Definitely worth adding to it!!! Makes for a delicious bread, which I make each Sunday to last us through the week. :)
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This is a good base bread recipe, but I change it for my purposes. I prefer wheat for...