My intent in making this was for sandwiches for hub's lunch but at the rate I'm eating this it won't last long. Yep, it's that good. I didn't have celery seed so I tried to compensate with a little fresh, minced celery leaves. Also added maybe 1-1/2 tsp. of fresh, minced sage along with the rubbed sage called for. Other than that I made no other substitutions or additions. What I got was a bread so fragrant it left me hungry for it before it was even done baking, and I cut into it immediately after it came out of the oven! It is lightly, but perfectly, seasoned and has a little rustic heartiness about it because of the cornmeal. It's a light brown in color, moist but not TOO moist and enough density and heft to take it seriously! I suppose, however, that how the texture turns out can be largely determined by bread machine, humidity, amount and type of yeast, etc. I used active dry yeast where I normally use quick-rise and I did notice a difference from other breads I've made. I actually think I prefer the active dry - it doesn't overrise as the quick-rise tends to for me. Very similar to another bread on this site, I know hubs is gonna love this and I'll be making it often. Great recipe!
Was this review helpful?
6 users found this review helpful
My intent in making this was for sandwiches for hub's lunch but at the rate I'm eating this it...