Outstanding taste time-management nightmare My friends and I love this bread a lot. I'm trying to figure out how to make it successfully in my Romertopf clay cooker and using my sourdough starter instead of the yeast. I don't know how to be certain of either. I have found instructions for using the clay cooker....and I plan to try the cold start method. But I would love help on the sourdough starter piece (I have a very lively starter). Pros: Taste and texture are unparalleled. Cons: The 18-24 hr first rise is difficult to judge.
I have made this bread dozens of times now. It is a staple for our family. Got tired of grinding rice I now use raw quinoa same amount with excellent results. I have also substituted corn meal for the wheat germ yummy. Also I agree with other comments mixing honey into ice water is a ridiculous exercise. I just drizzle the honey onto the mixed dry ingredients before adding the water. I have made many loaves where the only change I made was using ice water or cold water straight from the tap. I could not discern any difference. Did same experiment using regular yeast and quick rise yeast. Again no difference. Don't be afraid to experiment is the moral of this story. Christine Lopez Island WA
This recipe has been corrected since it ran in the January/February 2009 edition of the magazine. The end of Step 2 should read: "For convenience (and improved flavor) you may refrigerate the dough for 3 to 12 hours before starting the FIRST rise." Editor's Note Charlotte VT
I followed this recipe to a T and it turned out great both times! It does take a LONG time to mix honey and ice water but it does work. I used a wisk. My one problem is that the oil used to coat the dutch oven makes a funny crust on the bottom of the bread. But if you don't use it the bread sticks strongly to the pot. Katie K. Durham NC
I've now made this VERY EASY bread twice. Both times it turned out excellent. In fact my husband and I both believe this is one of the best breads we've ever had. It's absolutely delicious. I made it for Easter dinner with friends and everyone who came loved it too. After trying my hand at homemade bread many times over the years with mediocre results I now feel like an expert bread maker. Seattle foodie Shoreline WA
This is one of the easiest and most delicious batter breads I have ever tried. My quest for more fiber and nutrition in my homemade breads has been accomplished in this recipe. Only change I made was a little more honey.
Made this bread yesterday. It is excellent! We love it! I made a couple of changes...since we are watching salt intake I only added 1 t. salt. I also added 1 T. molasses. Put half in the freezer and half to eat now. I will definitely be making this one again. Thank you Susan Susan WI