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  1. says

    Oh my, this looks so comforting!
    I would love to have you share this and/or any other recipe of yours at Wednesday Extravaganza – my Link Party with a special something. There is a pretty nice Giveaway going on this week too!
    Can’t wait to see you there!

  2. Jennifer says

    What about using white wheat flour to avoid using refined white flour? Do you think I would need to add more water?

    • Tiffany says

      Jennifer,

      I’ve substituted white whole wheat flour for nearly all of the bread recipes for half of the flour listed and haven’t run into any problems yet. If you use all whole wheat flour, try sifting the flour first and possibly adding one tablespoon of vital wheat gluten (only if you have it). Another option would be to use butter instead of the oil (butter helps with the rise too) and let it rise a bit longer. White whole wheat isn’t as fickle as regular whole wheat, so there’s a really good chance it’ll come out great without any other changes. Please let us know how it turns out if you try it. I’m anxious to see how it would turn out, but I can only eat so much bread at a time, lol! ~Tiffany

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