This recipe did not make 2 loaves for me, but that's probably to do with it being too cold here for the bread to rise properly. I made this bread manually. It does produce a very soft dough that likely wants more flour to make it work properly, but in order to avoid that what I did instead was melt a tablespoon of butter, let it cool a bit, and pour it over the dough before kneading and shaping. It won't stick to anything after that! Tastes good too. The recipe does produce a tender loaf of bread, very pretty, but it probably wasn't the best. I think if I made this again I'd add another teaspoon of yeast--I think I was missing the smell and flavor of yeast as it wasn't dominating my senses during the baking OR the eating time! (P.S. If you use the butter method to keep your bread from being sticky, omit the egg wash and just add your seeds to the buttery wet dough when you form it up for the 2nd rise. You can also use a plain milk wash instead of an egg wash anytime a recipe calls for an egg wash. It doesn't look identical, but it looks so close no one will complain!)
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This recipe did not make 2 loaves for me, but that's probably to do with it being too cold...