I made this last night, and it was great! However, my loaves turned out really dense (but still quite soft and yummy, thanks to my awesome Thermapen to check for doneness)! I did a double batch, and lost my instructions before adding the yeast, so I couldn't remember how much to add. I think the "luke warm" liquid mixture cooled down too much while I ran upstairs to look at the recipe again. Also, I melted my butter to help it mix in better. Could either of these things affect the denseness, or is it more to do with the flour quality? Also, I added dough enhancer, but wondered about adding vital wheat gluten. How much would you add to one loaf and at what stage? Would it help with the rising / result denseness? Is there a reason not to activate the yeast in the warm water, then add it? I think my warmness escaped by the time the yeast touched the liquid. Also, I used brown sugar and maple flavoring for the topping, and it was ok, but didn't stick to the bread very well. Any suggestions for next time (aside from just buying maple sugar)? Thanks, I am excited to make it again! Hi Anne - Well, the melted butter wouldn't make a difference; nor would the warmth of the liquids (from lukewarm to room temperature) really be important. The point of lukewarm liquids is to speed the rise a little, and to make sure you're not using ice-cold water/milk. As for flour quality, if you were using King Arthur, you don't need to worry about quality; nor about adding gluten. If you weren't using King Arthur, then I'm not sure what to say, as I don't bake with weak (poorly milled) flours, and thus I'm not sure how to "fix" their problem by adding other stuff... You don't need to activate (proof) instant yeast in warm water; however, if you were using active dry yeast, you should dissolve it in a couple of tablespoons of the lukewarm water before using. For the brown sugar and maple flavoring, try spraying your loaf with water before sprinkling it on next time. And... I hope you try this loaf again! Good luck - PJH

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