Crust is soft enough, inside is fluffy. I reduced the salt to 3/4 T. It is not too sweet, just perfect. I used unsalted butter, and I added 1/4 t. more yeast because I am at 2200 feet elevation. I did no hand-kneading, only used my big KitchenAid mixer. Excellent. This is my new go-to for when I need a break from whole wheat. Thanks for sharing the recipe!
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Crust is soft enough, inside is fluffy. I reduced the salt to 3/4 T. It is not too sweet, just...
