Made this last week using a third of the dough for rolls, a third for a loaf and froze a third which I'll bake tomorrow. Awesome recipe for chewey, moist bread that keeps that way for many days. Will make this recipe often, perhaps adding ingredients such as wheat germ, millet, cracked wheat, etc. Using the "bread flour" is key, I think.
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Made this last week using a third of the dough for rolls, a third for a loaf and froze a third...