I made this with part all purpose and part bread flour. I found the dough very difficult to work with, and had to add additional flour (panic!) Note: I am doing this ALL by hand - no mixer, no bread machine. FINALLY it was kneadable. Looked pretty good on the first rise, but I had to refrigerate it, since I was too busy to finish it off the first day (the first time I ever did that.)
I baked it today after I left it to rise at room temperature.
It looked good and tasted wonderful. But, my question is, why did it not rise very much above the bread pan? I see pictures of all of these wonderful breads that crown beautifully.

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