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Made this exactly as written; WAAY TOO WET. I'm a novice now but will reduce water and add flour (I used all-purpose) to even get close to "dough" as I know it. It tasted wonderful but was just thicker than waffle batter. I'll try again and then revise my review if possible.
it wasn't too bad, the dough was waaaay too wet, though. i added 1T of black pepper and ~.5c emmentaler that i pulsed into bits in a food processor. i'm going to try this again, for sure, though!
I had to add a little extra flour because I used all-purpose flour, and I reduced the water by 1/4 cup. The bread had a wonderful chewy quality that was delicious.
Excellent bread! Here's my take on this recipe: I halved the recipe, used half a package of yeast, half a cup of water, half a cup of milk and a little over 2 cups of flour (the suggested amount is just not enough to form a dough). The dough was still very sticky so I didn't knead much. It was a bit easier to knead after the first rise. I shaped them into 2 long loaves, drizzled with some olive oil, some dried oregano, some kosher salt and baked for exactly 15 min. I didn't mist it as I didn't want a hard crust. As soon as it came out of the oven I brushed the crust with hot melted garlic butter. Cooled down a bit then sliced it down the middle and brushed the insides with more garlic butter. The crust was just perfect. It was totally awesome served with linguine in a spicy white wine sauce. Thanks so much for the recipe!