While Curt’s recipe for Grandma’s Bread tasted OK, I believe it should have made two 8-1/2 inch long Pullman-style loaves. Mine did not come out looking like that.
I’ve been doing some reading, and so far have noticed two things:
1. I think my rise times were too short. I think these loaves should have had a 60-90 minute rise time and I did not wait that long. That would also account for the somewhat bland taste.
2. Most recipes I am looking at call for about 3 cups of flour per one-pound loaf, so I am a little curious about the dynamics of getting TWO loaves out of the same three cups of flour.
Boy do I have a lot to learn!