This was very easy to make and it came out great! I did make one change, however. Instead of using all white flour, I used half white flour and half whole wheat flour. This gave it more fiber and a better, nuttier taste. Also, I don't use bread flour in my bread machine. Unbleached all-purpose flour is good enough for me because if I did have all these different flours, I wouldn't have any room in my cabinets. Although I don't use bread flour, I do add vital wheat gluten, which is available at supermarkets. This gives more volume to loaves and a more bread-like texture. The rule is to add one teaspoon of wheat gluten per cup of flour or one and a half teaspoons per cup of whole grain(or whole wheat)flour. I hope this tip was helpful for those who may be having trouble with the size of their bread loaves as a result of not using bread flour. I will be making this bread again soon!
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