Total TimePrep: 30 min. + rising Bake: 20 min. + cooling
Makes1 loaf (8 slices)
I put my dough in a warm microwave.
This bread was easy to make and shape, but took much longer than the stated time to rise. I used bread flour instead of all-purpose, but don't think that would have caused the long rising time. Initially, the flavor was a bit bland and "flour-y", but it tasted better the next day, and even better the day after that, but still seemed to be lacking something. I will make it again, but will try using 2 Tablespoons butter, melted, and a bit more sugar for a richer flavor. UPDATE: I made this bread again today using a tad more sugar and 2 T. butter, melted and cooled a few minutes. What a difference! Even right out of the oven it tasted much richer and flavorful. It still took over 2 hours to rise, and that was with covering it and setting it on a heating pad in a warm spot in the sun. I'm not sure how to fix that, but, with the flavor so improved by using butter, I won't worry about it and will just make sure I make the bread on a day when I have plenty of time. Made with butter, I can enthusiastically recommend this recipe; with oil.....not so much.