dry ingredients thoroughly.
wet ingredients and mix with a sturdy spoon until dough is
firm and uniform.
dough in a non-stick bread mold pan 9 x 5 x 3”.
the top of the dough with a wet rubber spatula, applying
water to spatula frequently.
“cuts” about ¼” deep can be made on top of the dough –
parallel to length – will allow the bread to split evenly
at 350° for 1 hour.
bread on its side on a wire rack. On its side, the bread
will maintain its height. It should rise about 3 1/3" to 4”
Don’t put in a sealed plastic bag until completely cooled
(several hours) to avoid condensation. Keep refrigerated.
The bread will be soft inside right after baking. After a
day in the refrigerator, the bread will firm up. The bread
is good as-is or toasted. It takes about two cycles in the
toaster to toast this bread since it is heavy. It has a