I've tried this twice. The first time was exactly as written and directed and it came out fine, though I thought it was too crumbly and didn't think it would hold together. It did tend to fall apart while cutting and while trying to put butter on it, but it still tasted fine. My husband declared it the best bread he's had in years.
Also, the cooking time is WAY off. Not sure who was able to get it done in 30-45 minutes. Mine took well over an hour before it was a lovely crusty color on the outside and done on the inside. I did continue to baste the butter/buttermilk mixture onto the bread every 15 minutes or so. Keep in mind that if you continue to baste then you'll probably get a burnt crust around the bottom edge of the bread where it drips down. My husband called it "caramelization", god bless him. I also added a sprinkle of turbinado sugar ("Sugar in the Raw") to the top to add some extra crunch.
The 2nd time I made it I also used the KitchenAid stand mixer which really assists with making it easier and less messy to prepare. I also added an extra 1/2 an egg, which I thought would help hold it all together better. That worked but it changed the color to a slightly more yellow color from the bready white I had before. No matter because in both cases (even with the "caramelization" on the bottom) the bread disappeared before I knew what hit me. Definitely a keeper!
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I've tried this twice. The first time was exactly as written and directed and it came out...