I love the bread I've made using this recipe as a guide, but I do not think the recipe is OK without some significant tweaking. I first made the recipe three different times in a bread machine, varying from exactly to almost exactly as written (higher oat:flour ratio, more honey etc.), and got delicious but extremely dense bread every time. The texture was not at all OK for sandwiches or toast. It became misshapen basically immediately after cooling and cutting it into neat slices was impossible. We still devoured it, but it was ugly enough that I wouldn't serve it to guests!
Today I finally got the loaf to exactly the right texture. I doubled the yeast (2 tsp) and definitely recommend trying that. In the past, I had also used extra honey because I like this as more of a sweet dinner bread than for sandwiches. It tastes good with 1/4 cup, but if you like more of that sweet roll flavor in a loaf, go for about 1/3 cup.
I use the white bread/medium crust setting on my bread machine. Do NOT use the quick cycle, especially without the added yeast. It needs that extra hour!
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I love the bread I've made using this recipe as a guide, but I do not think the recipe is OK...