Hi Marla - Thank you for your comments. Posie illustrates 3 unique outcomes using this basic dough. While adhering to the important techniques here, she did make some minor changes. She used a 9 x 5" pan instead of a standard sized bread pan (8 1/2" x 4 1/2") and opted for a smaller circle measuring 3" rather than 3 1/2 - 4 ". The most important thing is to keep an eye on the bread. The bake time (as are rising times) is a bench mark. Rely on its appearance and the internal temperature. Shoot for 190 degrees F. Lastly, I recommend an oven thermometer as an extra assurance. Loading a bread into an oven that is not up to temp will significantly impact the total time. I (we) hope you will try again! Elisabeth@KAF

• Reply