Don’t worry about the cheesecake, it gets even better after it sits for a few days.

The bread was LOVELY. I might have let it rise a little too much on the second rise–it was quite tall and a bit bulbous on top. But oh, the taste. The texture. It was super soft, and the crust was amazing. Crispy and light, not at all heavy. I did an egg wash on the top so it was a bit more crispy and browned, perhaps, than it would have otherwise been.

Have you been to the Czech Stop in West, Texas (north of Waco)? Your bread recipe reminded me very much of the sandwich bread that I’ve had from there when I bought the wrapped sandwiches on homemade bread. Sweet and soft.

My changes to the recipe were
1/2 cup whole wheat flour
3 cups all purpose flour (I ended up adding roughly another 1/2 cup on top of that)
1/2 cup canola oil (maybe next time I’ll try adding that in smaller increments as I’m mixing
I use instant yeast–comes in a 1 pound vacuum-packed brick (very economical!)–and it worked fine. I keep it in the freezer in a container and just measure out what I need for a recipe, and then let it come to room temp before I use it.

Now, do you double this recipe and bake 2 loaves? I think I read that but I’m not sure. I’ve doubled cookie and pancake recipes, but doubling bread dough sounds a little daunting to me! Perhaps easier now with the kitchenaid though, which I got last March. Before that, all my ventures in breadmaking were done completely by hand!