Perhaps a tip and lots of love!
Since the weather around my parts has warmed up, I've been back on the Bread Wagon!
I must thank everyone who told me to knead less in my previous post ages ago, asking how to tame my hard high altitude bread. I made a fabulous herb bread in mid-May with that advice, and it was amazing.
Taking this advice further, I made this recipe with bread flour, despite Deb's recommending AP flour. It turned out far better than I had hoped, and I highly suggest this recipe to you (though lower altitudes may want to stick with AP flour).
I was kinda sad about bread, but now that it's not frigid in my apartment and I have a mixer, IT IS ON. Plus I kind of like the challenge of high altitude baking. :)
Thanks again, everyone!
I must thank everyone who told me to knead less in my previous post ages ago, asking how to tame my hard high altitude bread. I made a fabulous herb bread in mid-May with that advice, and it was amazing.
Taking this advice further, I made this recipe with bread flour, despite Deb's recommending AP flour. It turned out far better than I had hoped, and I highly suggest this recipe to you (though lower altitudes may want to stick with AP flour).
I was kinda sad about bread, but now that it's not frigid in my apartment and I have a mixer, IT IS ON. Plus I kind of like the challenge of high altitude baking. :)
Thanks again, everyone!