Thank you. The moment of truth is when I cut it. Hi Nancy, So glad you enjoy the recipes! I added some finely chopped fresh rosemary and oregano from my backyard to the mix. This recipe makes 3 loaves, so I made 1 loaf per day for 3 days. I’ll be making this recipe a lot. I followed the instructions exactly as given and ended up with delicious, moist inner layers and crusty-on-the-outside loaves. Best for breakfast with cream cheese and for lunch or dinner side with olive oil and Parmesan cheese. I have one, would you recommend that? Hmmm… That’s a bit of a head scratcher for me. Hope that helps! I used table salt instead of kosher salt and it was just a bit too salty. Add some grated cheese. Is that the right kind to use? He gave me a slice and invited me to his kitchen to make rye bread, hopefully, this week. Not trying to change your recipe – just trying to make one plain and one with “everything” seasoning. You may want to give the Currant Rye Bread from my cookbook a try. I mixed it really well so I’m so confused as to why there are massive lumps. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf. Hi Barbara, You can let it rise at room temperature for up to 5 hours, but it needs to be refrigerated after that. The crust did get soft pretty quickly but I reheated it in the oven and was great. I finally found a perfect bread recipe, after 2 miserable flops this week. Hope you enjoy! Hope you enjoy! When you say it didn’t rise as well as the first batch, are you referring to when it’s sitting on the counter after coming out of the fridge, or when it’s in the oven? Sorry if I have misunderstood. Hope you enjoy! Thanks! She made it (with a bit of help) and as expected, it came out perfectly. You can use parchment paper or grease the baking sheet with nonstick cooking spray instead. Stay well! (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) Is this normal or am I missing something? This is the type of bread you can hollow out and serve thick soup in, and I added some dried Italian spice mix to one to kick it up. YUMMY! Quick question – have you ever made this with whole wheat flour? The dough doesn’t seem to come together no matter how much I work it and even if I add a tiny bit more water, and then when I refrigerate it, it comes out really lumpy. So glad it was a hit! This is a very easy bread to play around with. With all of this time on our hands, we’ve been lucky to have had the opportunity to teach other important life skills to our kids! Making all this bread does take a lot of yeast so I was able to purchase a one lb bag from a local pizzeria for only $6. To give active dry yeast a boost, you can dissolve it in the lukewarm water and salt and let it sit until frothy, about 10 minutes. Who knew this was so easy after learning from my mother in law the old fashioned way of kneading, punching down, pans, etc. It will rise in the oven. I ended up adding almost 2 more cups of flour and I then stopped hoping that it would be okay. Today I made it with about half (2.5 cups) whole wheat flour. You are my go to person for great recipes. if i knew making bread was this easy i would have made it years ago! I made this dough today, and I wondered if I didn’t add enough flour, as it was really hard to take a third out. Hope you are doing well! It is a wet dough by design, but you should still be able to work with it by adding flour to your hands. Hope that helps! It’s crusty outside and moist inside. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread. Many thanks! I made it exactly according to the recipe but did 1/2 the quantity as I only had 1 packet of instant dried yeast, used my instant pot on Yogurt setting to halve the time for the first rise, sprinkled black sesame seeds on top before baking (next time I would press them into the dough a bit because they fell off when I sliced the loaf). Better than the bakery and enjoyed making. Oh my! Can you use bread flour, or white whole-wheat flour, instead? I am determined to master this as it was that good. Thank you! Oops. Thanks for sharing these recipes! Have the second loaf in now. Hi Diane, that doesn’t sound like enough yeast — the recipe calls for 1-1/2 tablespoons which is more than 7 grams. I have tried this several times now by weighing out the ingredients and always have to add significantly more flour because the “dough” that’s made with the weighed measurements is sloppy wet, not anything like the video. I’m sorry I can’t be more helpful! End up it works too! I find my kitchen scale much more reliable than my flour-measuring ability and ii) can you confirm that you don’t need to add any sugar to the yeast mixture (in the event that one has to use regular active yeast as opposed to instant yeast) – I had always thought that yeast needed sugar to activate/bloom. They will take less time to bake, so keep a close eye on them. Do I need to use a glass bowl? Unfortunately, I don’t have a proven recipe of my own for hot cross buns. The other I left plain. I made it last week and was so proud of my finished product. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Hi Chinette, So glad you had success with the recipe! 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