I have now made this recipe half a dozen times, and every time it gets better (probably because my technique is improving!). I haven't had to add a thing to the recipe to make it come out great. I would recommend using a wheat flour made of finely ground winter wheat, like Bob's Red Mill, if you can get it. The texture is much more chewy than if you use a coarsely ground flour. And don't bother freezing this bread, because your family is going to eat it so fast it won't have time to stale! It does freeze well, though.
Was this review helpful?
1 user found this review helpful
I have now made this recipe half a dozen times, and every time it gets better (probably...