These sound wonderfully tasty! I'm wondering, would a southern 'soft winter wheat' flour (Such as White Lily or Red Band) work for these? I know it's lower in protein than regular all-purpose flour, but I haven't got a specific number. I keep a lot of it in the house because I make biscuits fairly regularly, here in Virginia, and while I use KA flours for most everything else, (I buy the All purpose in 25lb increments), I just have to have White Lily on hand for biscuits! Thanks for sharing such a tasty-sounding recipe! This is a pretty high-moisture dough, and those doughs need the protein in stronger flours to help hold them up. The difference in protein is almost 3 full percentage points: White Lily is around 8 and KAF all-purpose is 11.7%. I wouldn't recommend White Lily for a bread like this; you'll end up having to add much more in order to have a dough that you can use. Best to keep the KA as called for. Susan

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