I'm not an expert bread maker, but have made plenty and this is the first I've had problems with. First there is too much buttermilk or too little flour. You'll have to add about an extra cup just to make a dough consistency, otherwise it's more like a muffin batter. Second, it did not rise very well the second time. Third, After baking for the full time and cooling on the rack it looked beautiful, but them the dome collapsed overnight. The bread had more of a soggy muffin type texture. Very strange. I think it need more whole wheat flour for the gluten. Maybe someone could do 1/2 wheat and half all purpose to give it the spring it needs. As for me I will not be using this recipe again.
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I'm not an expert bread maker, but have made plenty and this is the first I've had problems...