88 All-Time Best Dinner Recipes

This has turned into my go-to recipe for bread. I make it about twice a week. The last time I bought bread from the store, it sat unopened in the pantry until it went bad. I do use european flour and that requires slightly less water.

You can make an entire Splenda brown sweetener by stiring 1 tablespoon of non sulphur molasses into a cup of Splenda.