LOVE THIS RECIPE!!! It develops such a beautiful crust, with perfect golden color, and has a perfectly balanced, toasty flavor. It's my new go-to bread recipe for everyday use (I am allergic to yeast, so this is a fantastic alternative and not something I merely "settle for"). Some variations I've tried (and loved): I used white whole wheat flour, which added some nutrients without changing the texture (I'll stick with this). I also baked it in two 3.5x7" professional loaf pans and reduced baking time to exactly 50 minutes; this worked out perfectly, and I'll stick with this method, too. Finally, I made a batch with raisins and layers of cinnamon sugar. Yummy sweet treat! (But I prefer the plain for everyday use.) HIGHLY RECOMMEND THIS RECIPE. Have fun with it, and thank you so much, Karin, for sharing!
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LOVE THIS RECIPE!!! It develops such a beautiful crust, with perfect golden color, and has a...