The problem with this recipe is not in the ingredients, but in the directions. For those complaining that the bread was too dry and too dense, the problem occurs in your mixing stage. You need to cream the butter with the sugar first, this is very important in incorporating air into the mixture. The leavening agent can only enhance air that is already in the batter, it cannot create much "new air". Sugar is hygroscopic and absorbs a lot of water, by creaming the butter with the sugar, you coat the sugar with fats, preventing the sugar from stealing water from rest of the batter - this is why you have a dry bread. Also, I see some people saying they should add baking soda to enhance the recipe, don't do this. You don't have anything acidic to neutralize the baking soda, therefore you cannot create CO2. For those complaining it was bland, have you used freshly grated nutmeg? Ground nutmeg is very bitter and loses its volatile oils very quickly thus losing flavour.
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The problem with this recipe is not in the ingredients, but in the directions. For those...