The first time I made this recipe, I followed the instructions exactly using melted buttered flavored shortening. I lost track of how much extra flour I had to use, and I was worried that it wouldn't turn out right because of that, but it was delicious. Yay! The second time around, I omitted the extra 1/4 cup of water, used butter instead of shortening, added 8 teaspoons of vital wheat gluten (this makes the texture softer, and it is a now my secret ingredient for perfect whole wheat bread) and after kneading I put the dough in a buttered bowl, covered it with plastic wrap and stuck it in the fridge overnight. When I woke up, I shaped the dough into two loaves and let it come to room temp and do the second rise. (The first rise happened slowly in the refrigerator and helps the bread develop even more flavor.) I bake at 375 for 25 minutes and the results were amazing!!! We go through a loaf a day. My entire family loves it. It's the best bread I ever ate.
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The first time I made this recipe, I followed the instructions exactly using melted buttered...