Bread-Bakers v120.n045.3

I'm partial to his Granary Bread. Nowadays, I use oil in place of 
butter, and I make it in loaf pans because that works better for 
sandwiches. Perhaps due to the greater constriction of the pan, the 
loaves do tend to get the odd blister or two on top, which wasn't an 
issue back when I made freestanding boules. The flavor is quite nice, 
and the ability to extend the proofing time via the fridge helps fit 
breadmaking into a busy Saturday.


Dave=