For those of us who don't bake bread, I was very disappointed in this recipe. There is a similar one on this site that explains to proof the yeast and when it comes to mixing all together, you add water until the right consistency.
The difference in the 2 is night and day! The first doesn't rise and comes out like a thin, chewy, crackery type of bread. The second doubles in volume and is light and fluffy, just like what I've had at Macaroni Grill before.
I'm not being critical, but please take into account not everyone knows how bread is made, just by putting the ingredients here.
2 users found this review helpful
Oct. 28, 2012