sandwich bread · Oct 7, 01:45 PM
courtesy of America’s Test Kitchen recipe. I almost always sub in 1-2 cups whole wheat flour for white when making bread, and it works fine.
Baked this in a glass pan; the top got nice, crispy brown and the bottom was soft and lightly brown. Pretty much perfect. Especially a warm slice topped with slowly melting Challenge butter [warning: this stuff is so good you may never visit the Land o’ the Lakes again!]
hello, old friend but it's not all sunshine and rainbow sprinkles in the laloque kitchen