I read Chef Yumarama's review and took his advice. He suggested mixing all the dry ingredients together, put aside. I put the water in the canister, first, followed by the oil, then the dry ingredients. He also said to use rapid rising, instant dry yeast, adding it at the end (dry), as the last ingredient.
Another reviewer cautioned against using Canola Oil as a substitute for vegetable oil in this recipe. How true. I was wondering why my last 6 loaves were disasters, as I did substitute with Canola oil. Canola oil is a no, no. Also made sure that I used 1 and 1/2 tsps. of salt. Previously, I had only used 1 tsp. due to my low salt diet.
The last two loaves have turned out perfectly. Now I wonder if I discarded my old bread machine, unnecessarily. This recipe produces a nice texture, with a flaky crust. Sorry there's no photo; my guests consumed it before I could take a photo. (This additional comment is for the newest reviewer, Tetyana Nyzuk, Jan. 1, 2015, who asked what size loaf this recipe accommodates: definitely a 1 and 1/2 pound loaf.)
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I read Chef Yumarama's review and took his advice. He suggested mixing all the dry...