Easy and sensational!
I used this recipe to make buns and they turned out fantastic. We love the texture and slight crispness to the outside crust. I've found so many wonderful bread recipes on this site ... my family no longer want bought bread or buns! Thanks for a great post.
This wasnt sour at all to me, so the next time I will leave the starter longer than overnight. I used dough cycle as four cups flour was too much for my bread machine to bake. When I let it rise on baking sheet, it spread more than rose upwards, the texture came out to be a dry crumb . Update: was very dry the next morning, only good for crunchy toast or a bread pudding. I ground it up for bread crumbs.
This is a wonderful recipe. I used powdered milk mixed with water and 1/2 of the flour was AP flour instead of bread flour. My starter sat overnight. I can't wait to try this with all bread flour. The entire process was done in the ABM. The loaf was beautiful and tastes so good! I'm going to make this again and split it into two smaller loaves, shaped and then baked in the oven. Thanks Wendy for a great recipe.
This has been a great recipe -- I've made it through the whole cycle in the bread machine and also using the dough cycle and doing a final rise -- both turned out great. Thanks!