I halved the recipe since we already had Ezekiel bread in the fridge and we don't eat much bread around here and I probably should have baked it longer (I was deathly afraid of burning it),but it was delicious!! Everyone in my family loved it and I'll definitely be making it all the time, I'm about to make a loaf for a friend that's coming into town! Love this recipe so much!!
This was my first attempt to any yeast bread and it came out awesome. I regret why I have been eating store brought breads till date. I should have tried this before. Thank you so much DK for perfect receipe.
I think you can store any kind of yeasted dough in the fridge for upto 5 days but given that this one contains milk, I would keep to less than 2 days --DK
I have said 6 cups..not 6 stone cups. So just use regular 6 cups --DK
I dont see why it wont work. :) --DK
I think its the Oven. Never take the Oven temperature from other online sites as foolproof since every oven is different. From the sound of it, it seems to me that your oven heats up pretty fast and is more hot than the norm. So its cooking the outside faster than it does on the insides. My Oven is the same. if a recipe mentions 350F I always set it to 300F since at 350F it will be way hotter for me and my outside will burn first before cooking the inside. Lower the temperature for your baking and see....