The original recipe comes from "What's For Supper?" by the Rockypoint, WY Happy Hour Club. I've made it a few times now and always change it a bit based on what I have on hand but it is always very moist and soft. This does seem to be a somewhat wet dough, which keeps it a moist bread. The recipe says to use a stand mixer with dough hooks, which is what I have used. I use bread flour for the white flour. I've added milled flax and wheat germ to boost the nutritional value and added tons of flavor (IMOP).