I have baked about one to five loaves of bread a week for 40 years. This is a great loaf of bread. For those who had trouble with the dough being too runny, these suggestions: Use only bread flour as called for in the recipe; AP flour does not absorb as much water. Secondly, measuring flour for bread differs from measuring for cake or cookies (sifted or stirred & fluffed) because bread bakers "feel" the dough while they knead in the flour. Air humidity can also affect the moisture. Just lightly scoop the flour, but if the dough is truly runny, add flour a tablespoon at a time after the first five minutes of kneading until it no longer runny but is still quite wet. Keep in mindd the this bread is meant to spread out into a fairly flat loaf. It's other name is "Italian Slipper Bread." Making bread is a sight & feel process, even in the bread machine.
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I have baked about one to five loaves of bread a week for 40 years. This is a great loaf of...