This is a great bread. Here are some tips that might help: As long as you knead this dough long enough (7 min or so,) and allow your yeast to proof till foamy, there's no reason not to use ALL WHOLE WHEAT flour rather than combining it with bread flour. And don't add extra flour prematurely -- the flour really works itself in the longer you knead and the stickiness goes away. I just let my KitchenAid do all the work (on low speed.) I didn't have to add gluten in order to get a light, fluffy, bakery quality bread. Using all WW flour makes the bread so much healthier! I allowed my bread to rise in an oven set to "warm" with the door open. Also, if you're not using pre-measured, enveloped yeast, .25 oz = 2 1/4 t yeast. I replaced the shortening with melted butter, but left off the 2T called for as a glaze (it really isn't needed.) One other suggestion - bake at 350 rather than 375; maybe my oven runs hot? Delicious!!!!
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This is a great bread. Here are some tips that might help: As long as you knead this dough...