This was a good, good bread recipe, and very satisfying. The texture is moist and chewy with a relatively fine crumb. It is not too sweet. The top of the loaf darkens nicely but the crust is not too hard. Other reviewers have mentioned the proportions in the recipe being off, but I did not personally find that to be the case. Different flours offer different absorbency, and of course anything with flour is affected by humidity. If you just trust your instincts rather than blaming the recipe, you'll have good results. I did add about 1/2 c. extra flour while kneading as it did feel a bit too sticky. However, it came together nicely after only about 5 minutes of hand kneading rather than the 8 suggested in teh recipe. Also, the cook time in my oven was slightly shorter than the 30 minutes listed. My suggestion is to set the timer for 25 minutes, then give it a tap and put it in for the remaining five if it seems underdone. This bread recipe is now one that will go in my rotation of breads, and will become a gift-giving bread as well.
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This was a good, good bread recipe, and very satisfying. The texture is moist and chewy with a...