I made this bread, and when I took it out of the fridge, it was very stiff, almost like pie dough. I am hoping that this was the correct firmness. I did use KAF AP flour, and followed the recipe to a T. I made two loaves, each separately, and baked in a 8.5 x 4.5 in pan. The crust was pretty tough, and not tender like I thought it would be. Also, I only baked until my thermapen said 190 and the loaves were done. Is there a way to get a more tender crust? I am wondering if I did this correctly, I bake bread almost every day, and I am puzzled with this loaf. The french toast came out wonderfully (I just had to trim off the crusts for my family). Do you have any tips or ideas of what I did wrong? Thanks for the help!Sounds like there may have been a bit too much flour in the dough. Try holding back on a bit of flour so that the dough is soft and slightly sticky to the touch instead of dry. ~ MaryJane

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