Hubs LOVES this bread. I've made him 3 batches already since last weekend . . .he devoured the first loaf almost within a day, so I made another batch but doubled it this time, adding 1/2 c of flour because the first batch was pretty sticky. He complained bitterly, however, that I had changed it and it wasn't as soft . . .blah, blah, blah. It tasted the same to me, and with an extra 1/2 c flour of the doubled recipe, it was a perfect bread dough consistency! At any rate, I was skeptical this bread would taste bagel-y without the boiling step you use for bagels, but it surprised me. It is really chewy and while the crust isn't exactly bagel, it still does remind me of bagel-y goodness. I usually bake in the oven--I baked at 375 for 45 minutes and it turned out well. Clearly this is a recipe that is a keeper in our house. Thanks for the recipe!
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Hubs LOVES this bread. I've made him 3 batches already since last weekend . . .he devoured...