I have tried this recipe twice as written, and both tunes the bread looks lovely, but when I try to slice it the bread just crumbles and useless for sandwiches. Any idea what could be going wrong? I was thinking maybe I need to knead it more?? I think you might simply be using too much flour, Molly. Try letting the dough rest for 30 minutes BEFORE kneading; this helps the flour absorb the liquid, making it less sticky, which means you'll be less prone to add extra flour. And then, let it stay on the sticky side as you knead- instead of using flour to knead (if you're kneading by hand), use non-stick vegetable oil spray or olive oil. Be sure to let it rise long enough, too; you could actually deflate after the first rise, and let it rise again before shaping; as bread rises, its gluten continues to develop. Finally, call our baking hotline, if you'd like to discuss this in real time - 802-649-3717. Good luck - PJH

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