Laurel H.'s Profile

I recently tried this recipe, and omygoodness, we are in love here in my house. To address some questions/concerns mentioned in the comments:

We store ours in a large bucket that is a take-home carryout container. The lid does not vacuum seal, but it does close securely. We've never had any issues with the lid blowing off or anything.

The cookbook does have a wheat version of this, I believe.

At the beginning of the cookbook, the authors take a lot of time to explain in detail the subtle differences between various types of flour. Their preferred flour for these 5 minute breads is unbleached flour, which is different, I believe, from whole wheat white, but don't quote me on that. :)

"What's wrong with kneading bread?" Nothing. But in order to make the task of baking bread daily a quick, easy, and do-able pursuit, not having to worry about the kneading is a definite plus.

Kosher salt is not as "concentrated" as regular table salt, so one and half tablespoons does not create overly salty bread.

We actually don't braid ours; I butter a loaf pan and put it in there. Used as sandwich bread, this makes even the dullest sandwiches come alive!