I am new to making bread. I tried this in a 13x4x4 pan, I adjusted the ingredients to fit the pan, I read in one of the comments not to increase the yeast, but not until after I made it. It turned out really well, but it was more dense than I had hoped for, I wanted something lighter like sandwich bread. I also made the mistake of using KA Bread Flour instead of KA All-Purpose flour. Can anyone suggest the changes I should make or point me to a good sandwich bread recipe that would work great in the 13x4x4 pan :) I liked the oats and honey. Thanks so much for any advice! Stacey Stacey, I think the issue was you used bread flour, which threw off the flour/liquid ratio. Also, maybe you were expecting something different than what this recipe produces: which is a close-grained (dense), moist sandwich bread. Think Pepperidge Farm or Arnold, not Wonder. Next time, use KA all-purpose flour; keep the dough on the moist side; and let it rise until it's within 3/4" or so of the lid before baking. If it's still not to your liking, try our Vermont Whole Wheat Oatmeal Honey Bread, which is VERY popular with lots of our readers. (Substitute brown sugar for maple sugar if you like.) Enjoy - PJH

• Reply