Bev, I almost always make highly hydrated doughs. I made another batch of this dough today and used it to make pizza, increasing the water from the 720g called for in the recipe to 820g. I used a portion of the dough to make two pizzas. The rest of the dough is in the fridge and will be used in a couple of days to make either bread or another pizza. One plain And one with homemade Italian Sausage and Black Olives. The crust was amazing. Partly, the dough and partly the way it was baked. I baked it on a preheated stone, but instead of the stone being on the bottom rack, it was on the second from the top rack. Preheated for an hour to 550ðF, the pizza was baked for five minutes, and then another two minutes under the broiler. ~Ann

Jasdip, I have a couple of big loaf pans from Cuisinart, I seldom use them because they are so big, I'll bet your recipe would perfectly fill those two. I've never used bacon grease in bread, although I've used lard, now you've got me thinking. I usually reserve the bacon grease for the corn bread pan.... Joan, if you want to try something slightly different, I've made rolls with this recipe from King Arthur Flour. The technique is very different, but the texture of these are very nice. There are instructions for shaping a loaf at the end of the recipe, although I've only used it for rolls. Japanese Milk Bread Rolls Tangzhong (starter) 3 tablespoons water 3 tablespoons whole milk 2 tablespoons bread flour Dough 2 1/2 cups bread flour 2 tablespoons nonfat dry milk 1/4 cup sugar 1 teaspoon salt 1 tablespoon instant yeast 1/2 cup whole milk 1 large egg 1/4 cup (4 tablespoons) melted unsalted butter Directions To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely. Yield: 8 rolls. Tips from our bakers These rolls can also be baked in a 9" round metal pan for about 25 minutes. To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack. Annie

I got this for slicing my homemade bread and it works really well. I also learned that the best knife to use to slice bread is an electric knife I like this recipe Sandwich Loaf 1 ½ pound loaf Ingredients 1-1/4 cups water 2 T butter 1 teaspoon salt 3 cups bread flour. 360 gm, or 12 ounces 1 t vital wheat gluten 2 tablespoons whole instant dry milk powder or buttermilk powder 2 tablespoons sugar 2 teaspoons Instant or Bread Machine Yeast * Warm water & butter in microwave – 30 - 60 seconds Add liquid to bread machine bowl, and allow to cool a bit Add dry ingredients to bread machine pan in the order suggested by manufacturer. (turn off preheat if your machine has such a setting) Run dough cycle for 90 minutes Remove, shape and place in 9 x 5” bread pan Preheat oven 375° Allow to rise until it’s about 1” above the top of the pan. About 30 minutes No more or it will mushroom. over the sides as it bakes Bake at 375° for 15 minutes, then reduce the temp to 350° and bake for about 20 minutes. Remove and brush top with melted butter Cool, on it’s side, covered with a clean dish towel.

Thanks 2Many; I have partially messed up a couple times before, but remembered during the initial knead and added the yeast without problems and was happy to hear that it was possible to proceed in my far later situation. I have done so and was indeed able to produce a loaf although not as lofty as its replacement, far better than my initial plan of a deposit into the trash. Yes plllog, I was wondering about a cracker but rescue bread was easier. Re too much bread: I have only very recently bothered to divide single loaves in half, freezing a half rather than risking having a third (possibly more) get moldy as especially whole wheat loaves have wont to do. I have had success thawing and using half loaves without major issue so far. carolb: just saw your tortillas thought. I might have gone after that idea had 2Many not responded so fast. If I mess up again (happens more often these days) I may try that to see what happens with a big stone or my cast iron (all sorts of options).