I have a similar recipe that I make every week. I make two loaves, take one in to work, and it's very popular. The biggest difference is that I use milk & honey (scalded together in the microwave), and don't use flax seed. One minor problem: My version with milk works well, but I need a dairy-free version for my nephew who has a very bad dairy allergy. And I can't get a dairy-free version to rise well. So I'm interested in seeing what makes this recipe (the variant with oil rather than butter) a good riser. WRT ascorbic acid. I have a jar that I got from the local mall vitamin-shop. I tried it once, and didn't notice any difference. I'll have to try it again.

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