The addition of KAF's wonderful Whole Grain Bread Improver made this dough sturdy enough to rise well (an inch and a half above the rim) in a 9x5 loaf pan. Because my pan is dark, I lowered the baking heat to 335 degrees. The bread is moist and tasty, not crumbly or too dense. I just followed the directions on the bag of the Bread Improver and it made a great loaf. I'm surprised the recipe doesn't mention this ingredient as an option, because it really works well.

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