88 All-Time Best Dinner Recipes

This worked a lot better for me versus using the active dry yeast, more of a rise as it was in the oven too. A few things...Make sure to let the bread rise in the pans first (after the 30 min rise in the bowl) before putting the oven. I would have liked more of a golden crust so next time I'll brush the top with melted butter. 400 degrees at 40 mins seems ok but may give it a few more minutes next time. The actual amount of flour used was about 5 1/2 cups with the needed 2 cups of water. I'll add a little more salt and sugar next time because of that. My water temp was about 128 degrees and that seemed to work well. I actually used 2 1/4 teaspoons of yeast because I knew I would need a little more flour. If you add anything to the dough such as nuts or small pieces of fruit, I use dried cranberries, make sure they are at least room temperature. If you put cold ingredients in with the flour then you are going to cool the water too fast. I use large metal bowls that always feel cold to the touch and I do warm them in the oven, not hot, so the water stays warm longer to give the yeast more of a chance. Here is loaf #1. Next time, I'll update again with the brushed butter on top and any other updates. For whatever reason, when using the active dry yeast, even after 3 or 4 hours of rise time, I got too much of a yeasty flavor. This recipe it actually tastes like bread!

What kind of flour? AP or SR

I like this recipe. However, I found it a little salty for my taste so I used low sodium broth and soy sauce. I also found that doubling the bamboo (two cans) and using at least a cup of hydrated mushrooms (had to buy these online) and both breasts of a roasted chicken from Ralph’s made a very tasty meal. My daughter and I like these ingredients so I was pleased that the flavor didn’t change when I added all this stuff to the recipe. I think this is better than PF Chang’s. My next tweak is that I am going to try black vinegar.