This is 10 star recipe! Some of you need to learn to follow directions. If your loaves were dry, you either didn't measure your flour properly (stirring flour, spooning into measuring cup and lightly leveling off) or you added too much flour in the kneading stage. It probably took 1 - 2 cups more of flour to knead. You want it to be smooth enough to handle, but still slightly "sticky". If a recipe specifies all-purpose, that's what you use--not whole wheat or cake. I divided the dough into 3 equal portions and rolled and wrapped one at a time. My pans were Doughmaker's 8 x 4 pans and the loaves were nice and high. It is a very wet dough, but that's what makes it taste so wonderful! It baked in about 30 minutes. If you want to leave it in longer, I would recommend loosely tenting it with foil for the remaining time. My flour was Bob's Red Mill unbleached white. I nuked the butter until it was about half-way melted and it whisked in beautifully. If you can't see that a 3 loaf recipe wouldn't make "a lot", and then leave a slightly sour remark, then don't make this recipe. Faye, thanks for the wonderful recipe! I hope to make it MANY more times. I'll have to work on my rolling technique, mine weren't as "pretty" as the picture, but it tastes divine.
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This is 10 star recipe! Some of you need to learn to follow directions. If your loaves were...