Well… I tried the bread recipe from Brown-eyed Baker. As you can see, it was a bit non-standard.
Having only one bread pan that’s not packed away, somewhere, I halved the recipe. Except for the water. So, I needed to double my halving of everything else. This recipe creates a LOT of bread dough. I should have made hamburger buns out of it, but I didn’t think of that in time. Instead, I made bread in a casserole dish.
If I had left it in the oven for another 10 minutes, it would have been fine. As it was, it wasn’t. The middle is not quite cooked-through. It will become croutons, tomorrow.
The texture (of the cooked part) is excellent and it rose very well. I’ll be giving this one another whirl.
Speaking of Brown-eyed Baker, my oven thermometer arrived. My oven runs about 25 degrees cool.