Good afternoon breaders and breadesses,
This week, I tried my hands at a Ghana Butter Bread recipe which I feel went really well!! It is an incredibly soft bread that also has hints of nutmeg, which feels very seasonal for autumn in the US as well. There was only one proofing session. One of the most gentle doughs I have dealt with thus far. I halved the recipe.
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Can you tell me what differences you found in the crumb with only one rise, compared with two rises? You said "incredibly soft" which interests me. Was it a bit denser?