Charlotte and all, we did this same recipe again this evening… I looked everywhere for Red Star yeast, and couldn’t find any… But this time I got Fleischman’s regular dry activated… Where the last couple times we tried Fleischman’s Quick rise.
And the regular blew up like crazy
I did change one little thing with the recipe. Instead of two tablespoons of Stevia, I used about 4 or 5 tablespoons of Splenda.
So I stole a little of the loaf for a couple buns for my weekend sandwiches, and they came out great !
The loaf blew way up, but collapsed a little during baking.
Flavor, was unbelievably good though ! I mean, my GF has baked home made, high carb bread for a few decades, and she says it’s some of the best tasting bread she has ever baked ! I’d certainly put it against any regular carb bread I’ve ever eaten.
The extra sweetener made it taste like some kind of honey baked artisan bread
We made a couple grilled cheese sandwiches with it to test it. SO good !
No photos this time, as like I say, it collapsed a little so it wasn’t the prettiest loaf of bread, but my GF is stoked to try it again, so we will see if we can work that problem.