Chuck

October 22, 2016 at 12:18pm

I made this bread a week ago using a new starter (1 week old and strong). As an experienced bread maker, I made one change, I added about 1 TB of cooking oil to the dough. The two loaves came out wonderfully. I have another batch rising now. This time I substituted molasses for the sugar given the dough a slightly darker color. I will be interested in the result.
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