I have made this recipe (unaltered) twice this week already. It is a keeper. Beautiful, the best I have ever made in my machine. This recipe is 5 stars. **Suggestions and comments.. I have also altered this recipe. However, my rating is on the unaltered version. I also made this with all purpose flour. It did not rise as well. In fact it was about 30 percent smaller. Of course, that made it dense. But, it was still yummy. I also made this with olive oil instead of vegetable oil. It was a tiny bit smaller, but the taste was even better. I read some reviews that suggested decreasing the amount of salt for taste. I realize that salt adds flavor. It also governs the power of the yeast. Without salt your bread will have a coarser quality because it rose too fast. Too little salt will make the dough rise fast that it will fall before it is done baking. Too much salt will kill the yeast. Salt also helps the bread from getting stale to fast.
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I have made this recipe (unaltered) twice this week already. It is a keeper. Beautiful, the...