This is the only bread recipe that comes out light and fluffy every time. I usually reverse the amounts of whole wheat and bread flour for a darker and more fiber rich bread. Also, I usually make rolls instead of loaves, count on 2 servings per roll when scaling down the recipe. I bake the rolls at the given temperature for 14 minutes. The formed rolls freeze very well: just freeze in a freezer bag right after forming them. To bake, get them out of the freezer the night before and let them thaw in the fridge. When completely thawed, let them rise and bake as usual.
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This is the only bread recipe that comes out light and fluffy every time. I usually reverse...