I made this Friday night when I was in a bit of a baking frenzy. I haven't made bread in 20 years and I must say that this was a wonderful recipe to start out with.
Instead of using some white flour and whole wheat flour, I only used whole wheat flour. I didn't miss the white flour at all. I didn't know what "Bread" flour was, when I went to the store, no flour specified bread flour so I bought All-Purpose. I have a feeling that using All-Purpose made my bread a bit densor than it should have been but it was still yummy. Next time, I'll brush up on my baking verbage so I do it right. Thank you BIZZYBRANDI for the "New Breadmakers" instructions. That really helped! This is definitely a repeat recipe!! ADDENDUM: I just found out why I needed to use both white flour and whole wheat flour! I found this on another Web site: "Within categories of flour, there's also a range in amount of protein between different brands. It's also important to know that, despite its high protein content, whole-wheat flour has to be mixed with all-purpose flour to form a light loaf (the bran in whole-wheat flour tends to cut gluten strands, reducing elasticity)." Learn something new every day!!
Was this review helpful?
3 users found this review helpful
I made this Friday night when I was in a bit of a baking frenzy. I haven't made bread in 20...