I tried this and it came out great!! I did the starter all unbleached AP and 1 cup of whole wheat flour in the next day's mixing. The two things I would try next time is probably cutting the recipe in half and using a more rectangular pan. The round shape was easy to make but cutting slices and storage aren't as easy with that shape. The other part I wasn't wild about was adding the sugar, water and vanilla drizzle. I found it seemed to retard some of the rising as you out it in the oven so there were sunken spots. Also if you don't put a pan underneath, some of the sugar dripped and burned. Lastly, some of the sugar drizzle was more apt to have a few burnt sugary areas where it drizzled to the edge of the pan which also made it more difficult to dislodge the bread from the pan The loaf itself was mildly sweet and flavorful so it may not need this extra drizzle given the impacts I encountered. I'd be interested if anyone else encountered this and their thoughts. Overall, really a great recipe! Thank you for sharing it!

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