It took me a couple of tries to get the hang of this bread, but I can say that once I got it right, it has been just wonderful. I've made it three times now, a total of six loaves, and I recommend to anyone wanting to mess with the recommended portions of ingredients to try it as listed in the recipe. The first time I made it, I halved the honey and sugar because I was worried it would be too sweet. The dough didn't seem to rise as much as it should have, although it did rise, and made a decent loaf, although the texture was just a touch dense for my taste. Also I didn't wait long enough before cutting into the loaf and I ended up crushing the crumb a bit, contributing even more to the density in texture. I would wait at least 15 min out of the oven before cutting into your bread as that will preserve the crumb while the bread will still be nice and warm. It makes an outstanding toast! Even at a day old, though, it seemed a bit too soft for sandwich bread (my sandwiches just fell apart but were still delis), so toasting it might be the way to go for sandwiches. I am still experimenting with aging the bread a bit, but that is difficult when any batch of bread I made doesn't last more than 2 days around here.
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It took me a couple of tries to get the hang of this bread, but I can say that once I got it...