Hi - I love how you've clarified everyone's queries for them..I enjoyed reading all the comments. I baked this bread the other day but it didn't turn out so well for me :( The weather here is neither very humid nor dry so I wasn't sure how much of the water to use. The dough looked it could do with a little more water and ended up adding all of it and then the dough looked too gloopy so I added an extra 2 tablespoons of flour after which it looked good -smooth and bouncy and it rose well in a little more than an hour. I followed the shaping instructions but placed the loaf in the pan for rising overnight in the refrigerator since it was quite late and I saw someone else mentioned they did that. By morning (after almost 8hrs in the fridge) it hadn't risen very much so I left it out at room temp for another couple of hours where it rose a couple of inches and then I baked it (the only pan I have measures 9.5x5.5 on the top so I didn't wait for it to rise above the top of the pan). The bread took a lot longer than the time mentioned in the recipe and didn't brown much on top and seemed a little dense (but not moist) and a tad yeasty on the inside once I cut it. I did wait for the loaf to sound hollow before I took it out of the oven but I had to keep it in for almost a half hour extra to get to that point. I use a microwave convection oven for baking - and my cakes generally are done in time. What do you think could be the reason - wrong pan size/ incorrect temp in oven/ over rising/ under rising/ something else? I'm quite new to bread baking so I have no idea where I could have gone wrong and I appreciate any advice at all! Thank you so much! -Ammu Wow, Ammu - There are a lot of variables here, so the best way to find success is to chat with you in person. We are here problem solve these yeast bread dilemmas through the Baker's Hotline - available from 8 AM to 9 PM on weekdays (EST), and 9 AM to 5 PM on weekends from our Vermont location. We look forward to your call at 802-649-3717. Irene @ KAF

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