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

  JJ