I have made this bread dozens of times over the last year and half and without fail it is one of our favorites. The original recipe yields a great bread, but I often adjust it depending on what we need. The first time I made it I was new to making my own bread and I didn't knead it long enough, the bread still tasted ok, but it didn't rise into a nice fluffy chewy loaf! Since then, I've experimented a lot, sometimes leaving out all the spices for a simpler white bread. I've also left out the parmesan when i don't have it on hand and it's still great. I have found that when i use bread flour, i get an even more chewy texture which we love. I also always add reg. milk instead of powdered, as i never have that on hand. Usually i divide the dough into two smaller balls and bake them on a cookie sheet. Sometime I double the recipe, divide it into four balls and freeze the dough in a zip lock baggie. I can just take it out the morning i want to bake it and let it rise/defrost. I love serving this bread to company because everyone is always so impressed that I made it, it’s so good! I hope you try this bread, you won't be disappointed!
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