My first attempt was horrible for some reason. The dough was super stiff and just didn't feel right. After baking in an 8x4 loaf pan for 25 minutes, I took it out only to find the inside was still raw and the whole bread texture was tough. I figured I must have measured the water amount or honey amount wrong. On the second try, I did a sort of poolish pre-ferment with 160g water, 160g flour, 1 tsp yeast, and 1 tbsp honey: 2 hours on the countertop in a chilly house, followed by 8 hours in the fridge. No reason for the time...I was just so tired at 3 AM! The next morning, after double checking all my ingredients, I added the remaining ingredients and proceeded with the recipe (though my smaller pan needed to bake for 43 minutes) and boy was it spectacular! It was soft, chewy, slightly sweet, slightly nutty. I didn't brush any extra butter, but I'm sure looking forward to adding additional ingredients to future loaves for textural contrast. I knew the AllRecipes community was right!
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My first attempt was horrible for some reason. The dough was super stiff and just didn't feel...