I made this bread today and it was very good. The bread is dense and chewy and has a good crust. My husband really liked it also. I did let the dough rise longer (45 min)on the first rise and I also allowed for a second rise of 30 minutes in the pan.
These are ok but not spectacular. I let it rise a lot more than the recipe said, 3 rises (1.5h, 1h, 15min.) but the bread was still very dense. I would have liked a more airy bread considering all the yeast it used. I probably won't make it again.
I really liked how easy this bread was to make, and the dense, chewy texture of it was perfect for sandwiches. I don't think it would be something I'd make regularly since the basic wheat bread recipe I normally make uses less yeast and yields more bread overall(hence more bang for my buck), but it was nice to try something a little different.
I can't believe how fast this went. I also like the idea of starting it in a cold oven to save electricity. The flavor was good and well rounded. I messed the crust up because I forgot the pan of water. Mine didn't rise as high in the oven, but it was probably because I subbed one cup of white flour with spelt (I'm trying to use it up) and it is lower gluten. The only thing that would make this better is if I could figure out how to make it 100% whole wheat, but I can see myself making it often.
I made a half batch, just to try, and I wish I had made more! It was so fast! I started shortly after 10am, and by 1130 I was done! The loaf was quite crusty and chewy on the outside, but delicious. I will definitely be making this again and again....in larger quantities!
I couldn't believe how easy and quick this was. I used my kitchen aid mixer to knead it for about 5 minutes and let it rise for about 20 minutes. It made 15 rolls for us, and we baked it about 20 minutes or until the rolls "thumped" like a loaf of bread. thank you!
Five stars for ease and flavor! I've been wanting to make this since I read the "Gazette" recipe. 1 1/2 hours from start to finish. And the bread, oh MY it's good. I only had 1/2 cup of whole wheat flour left so I used mostly white. I can't wait to try with more ww flour, or with some other grain choices. I didn't use the pan of boiling water (I got invovled in making another dish for dinner and just plain forgot!) The end result was still quite wonderful. I made half the batch as rolls and the other as an artisan loaf. Both baked up beautifully. We ate all the rolls that night and started in on the loaf! We had slices from the loaf the next day and they were just as good as when first baked. If I had time to allow a longer rise, I'd probably use half as much yeast, just to save a few pennies. But I love that I now have yeast bread in "quick bread" time. Thanks for sharing!
I've made this a lot except used all white flour. I love it, because it only takes one hour and fifteen minutes from beginning to end. This is really good.
This bread is very addicting! I made it with the help of my KA mixer and it came out beautiful. This was good dunked in olive oil and balsamic vinegar mix.
I make this bread often and was glad to see it already posted here!! Just a note: In the book Amy mentions you can make it with 1 T. of yeast instead of 2. I found the 2 T. a bit too yeasty sometimes, but the 1T. works beautifully. I hope that helps someone :)