OK, our first loaf was out last night--disappeared very quickly!
Now we're considering some variations, and we're looking for advice and ideas.
We're trying a "sourdough" by adding 1/4 cup yogurt to replace 1/4 cup water. We'll let you know the results tomorrow.
Any experienced bread bakers know how to make larger loaves of the same recipe? I know I shouldn't just double everything. But a 1.5lb loaf just wasn't enough... Right now we've simply got two bowls sitting side by side.
We considered just smooshing them together at the fold step, but there's got to be an easier way...