This bread turned out fabulously! I was concerned as at first it seemed to wet, then after correction it seemed to dry, then after more correction, to wet, you can see the pattern... I finally just left it to the universe and low and behold fantastic bread - great texture, bite, flavor. Also, due to my poor timing, the bread had risen its 1" in the pan and the oven was not heated. So by the time it was fully heated the loaves were huge. I was expecting very collapsed, deflated loaves, but to my surprise I had 2 loaf pans of "Dolly Parton" bread (I had made the "splitable loaves"). They had risen. And risen, and risen. Big, bold and huge. I wish I could download the photo! I only used 3 tsp yeast and feel I could cut down to 2. But I did use bread enhancer which has the ascorbic acid, lecithin & ginger. Good show, Bev - your kitchen must be a very happy atmosphere for yeast. Sometimes things just come together perfectly - weather, season, yeast, recipe - and you get these unbelievably buxom loaves... Glad the recipe was a success for you! PJH

• Reply