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I followed the recipe and found it very sticky as well. I did add some savory items (sundried tomatoes and rosemary). I used the fast-rise yeast as well. It did rise and then I transferred ti to my loaf pans and cooked it. I guess I should have let it rise in the loaf pans. It was heavy and flat. I'll keep tweaking...
I was drawn to the recipe because it is gluten free, egg-free and lactose free. It was simple enough to put together, except the dough was rather sticky to handle. On this account i was skeptical. However the bread turned out very nicely, not breaking and very sponge like as mentioned. I used fast rise yeast and it also didnt rise too much so i dont think the type of yeast makes the different. The only thing I didnt like was the sweet taste, its rather overpowering. I will cut the amount of sugar into half next time. I used dark brown organic sugar.