This came out wonderfully. I reduced the honey and about halved the second calling for honey. I also added 1/4 cup of ground flax seed and 3 tablespoons of vital wheat gluten. I did use King Arthur bread flour (I originally was going to use plain all purpose flour, but decided not to). I ended up added maybe 1.5 - 2 additional cups of whole wheat flour. I think next time I will make three loaves, or remove some from the dough ball and do little buns or something. I used two loaf pans and they got so huge, it looked like giant mushroom slices. The rise got so big that once it was cooked and cooled down, the sides dragged down a little--it was probably four to five inches higher than the loaf pan. I took the advice and heated up my oven, let it cool down a little and left the light on and then put the bowl in for the first rise covered with a damp paper towel. About an hour later, I punched it down and put it in the loaf pans and since the oven was still warm, I didn't have to reheat it and put the loaves in there to rise again for about another hour. I used olive oil to brush the tops and it is so so good with a subtle chewy texture and moist. You don't even need to butter them up to make them taste good! Just eat them plain and you will be quite satisfied. This is my fourth time making bread, the first three times came from a different recipe - 1 came out dense, 2nd I left too long to rise and it had a bad taste from the yeast, and third it was okay, but did not t
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