WOW! Soft. Moist. The little bit of wheat flour made a big difference in making the bread a little more tasty. I increased the yeast and sugar as others said. I kneaded it for 10 minutes, mainly using oil on my hands. I only needed a bit of flour on the surface towards the end of my kneading. I let it rise covered in a warmed oven until my 2 fingers pushed into the top left an indentation. I dont have a loaf pan so I decided to make a freeform loaf. So I pushed the bread with my finger tips into a big rectangle, letting the air out ("punching" dough is not literal). I rolled it like an egg roll, put it seam side down in a lightly oiled pyrex, and I put it back in the residual heat in the oven for a half hour. I took it out, cut slits on top, brushed with milk, and baked it at 350 until the top was lightly browned. Next time I would put cornmeal on the bottom or oil it more than I did. I buttered it when it was finished to keep the crust soft, but next time I wont because the slight crust on the bottom was so good. Im proud of my work-this is what allrecipes is about! I just had pb & j....and I am looking for an excuse to have another slice. :) 11/1/10: I am still making this. Recently I used the yeast specified in the recipe. It didnt rise much after I shaped it into a ball, so I flattened it and let it rise an additional time before shaping it for the third rise. It actually came our better this way (original yeast amount, extra rise in between). Check b4 and after photos.
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WOW! Soft. Moist. The little bit of wheat flour made a big difference in making the bread a...