My 1st attempt was a success, but....
I started out with trying to bake the loaf in the 2nd lesson. As far as ingredients, the only thing I did different was use whole milk. It is now cooling off in MS and our house was cool, so I just left a loosely covered bowl in the microwave to keep out of the drafts, but I did leave it for the 1st rise for close to 3 hours. After that, I put it in a loaf pan and punched it down, and let it rise again for an hour. I baked it by the degree and time 45 min at 350.
Everything about it turned out great, but would like a slightly softer crust fo sandwhiches. Any ideas on how to accomplish this? I read on here one of the comments said to bake at a lower temp, but nothing to do for a time was mentioned.
I would like to get it to a consistency of the store bought White Wheat. We like it best because it is a softer fluffier loaf. But, I can worry about that later on.
thanks for this site, it has opened my eyes of how easy (and hard) baking can be