Excellent recipe. The recipe tends to over-proof in the bread machine, even with 1 1/2 tsp of salt. Over-proofing results in a loaf that doesn't rise (or may even collapse) during the bake cycle. I add 1 tablespoons of vital wheat gluten (70%) for a more chewy texture.
I get best results using the dough cycle on my machine and baking the loaf in the oven. After using dough cycle, I gently knead to remove air pockets and shape the loaf (on a floured surface to prevent sticking). I put the loaf in a greased pan, score the top of the loaf and lightly brush with melted butter (oil is also fine, just doesn't have the same flavour). I cover the pan, leave it in a warm spot for 25 minutes and then bake at 350 for 35 to 40 minutes. The loaf will rise considerably in the first 15 minutes of baking.
If I use the bread machine for the entire process, I stop the second raising cycle 10 minutes early and then use the bake cycle.
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Excellent recipe. The recipe tends to over-proof in the bread machine, even with 1 1/2 tsp of...