This recipe didn't turn out, bread fell apart and generally tasted off. I am not sure what I did wrong:(This recipe didn't turn out, bread fell apart and generally tasted off. I am not sure what I did wrong:(
A solid, and easy, buttermilk bread recipe. I used about 1/3 whole wheat flour and added vital wheat gluten to my all purpose flour. (I increased the water by 2 T and baking temp by 25 degrees to help with my high altitude.) I made a single boule, and spritzed the oven with water 3 times during the first ten minutes. The result was a crisp crust, airy inside, perfect bread to be eaten alone or with buter or olive oil.
This is absolutely a WONDERFUL bread. I doubled the recipe and it came out perfect!!! The bread is soft with a fabulous crust. I have no more words...this is a keeper!