One of the best bread recipes. Very simple recipe ,not overly crowded with directions. I used it to make loaves of cinnamon bread. It was perfect! It's also very easy to tinker up a bit.I did find the rise times a bit short so I opted for double in size except for the final. There, I ovened the loaves when they had risen and looked like loaves.For those who had failures to rise, remember that yeast is a very sensitive live culture. Too hot and you kill it. Too cold and it doesn't wake up. Salted butter works just fine although excess salt will slow the culture as will too much sugar. Just cut down on the recipe salt. If you start with warm liquid at about body temperature and it is slow to activate, just give it a bit more time. It will come around if your yeast isn't dead. Yeast culture needs to be foamy to make your dough rise.Don't give up on it.Another note, the final dough should be on the stiff side to give body to the final product. One thing to remember, you are making bread..and to be blunt,you need to work hell out of the dough. Keep kneading until you get tired--and then knead some more. when the dough is ready it should stretch much like melted cheese. This really is a great recipe and well worth the effort.
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One of the best bread recipes. Very simple recipe ,not overly crowded with directions. I used...