I made this today after school. First of all, for bread, this is a pretty quick recipe. I have an electric oven which most of the time I'm not thrilled with, but I turned the oven on twice during the cycle of making this bread, lowered the temperature to 170 degrees. It would not go any lower. I would leave it on for about 5-10 minutes inbetween the stages of making the bread rise and then turn it off. The warmth made the dough rise nicely. I've never seen a recipe where you add flour after it's already been rising and I was very sceptical of it turning out okay. It was delicious! I did not alter anything and used about one extra cup of wheat flour besides the two you are supposed to add in. This one is a keeper and the best part is that it makes a lot of bread! You could probably freeze a loaf and eat later, but I'm not really sure. I baked it for about 27 minutes and perhaps it could have gone the full 30 minutes.
Was this review helpful?
1 user found this review helpful
I made this today after school. First of all, for bread, this is a pretty quick recipe. I...