By: Emily Anne
This bread is delicious!
This is the first time I've baked bread that turned out so beautifully.
I didn't change a single thing about the recipe. The only difficulty I had was in evenly dividing the dough, so I just ended up with one slightly bigger loaf that I baked for 45 minutes.
Still turned out great!
This recipe is a keeper.
Thanks so much! By: Lynchburg Realtors
Thanks for sharing your thoughts on whole wheat cheesecake factory
bread. Regards By: kristin
Good question. Just let it bake for the 35 minutes and check on it. Since the bread dark in color it's hard to tell just by looking at it, but you could touch the top and see if it bounces back..or you could always try sticking it with a butter knife and make sure it comes out clean. 35 minutes is usually enough time for mine though. Good luck! By: swathi
Thanks Kristin
I am making it now. it's in the oven and I just have one question. How will i know if its done ???? By: kristin reichert
Hi Swathi!
Thanks for visiting the blog! Vital Wheat Gluten is pretty important when baking breads with Wheat Flour. It helps give the bread its shape and texture.
See Happy Herbivore's post on Vital Wheat Gluten at http://happyherbivore.com/2012/01/what-vital-wheat-gluten/.
Also, in terms of making half the recipe, I haven't specifically tried doing that with this recipe. You could definitely experiment. I would think it would come out pretty similar, although you probably wouldn't want to cut the yeast fully in half. I would probably try it with 1 1/2 tbsp in it if you were cutting the recipe in half. Let me know if you give it a try.
Thanks!
Kristin By: swathi
Oh Also
I only have one loaf pan. So Can i just half the measurements to make one bread? I just want to see how it turns out (I almost never bake so I doubt my baking skills a bit :( By: swathi
Hello
I am so thankful to you for posting this. I am thinking of baking this today but it's cold outside and I don't wanna go out :(. What if I don't have Vital wheat gluten? can I skip just that ingredient and still get an awesome bread like yours? Can you please suggest any substitute for that.
Thanks a ton in advance