Tyler Re Bushman Bread

Hi Tyler,
I'm so glad you wrote. I've thought about you a couple of times today trying to figure out why you're bread isn't very successful.

No, the texture of the bread should not be grainy. It should have a wonderful soft and smooth texture. You gave me a clue, though, as to what the problem might be -- during the first rise, the dough SHOULD double in size within the hour or so. It is important in bread making to let the dough rise in a warm environment -- say 80 degrees or so. I often turn my oven (electric) on for 30 seconds or so and then turn off before putting the bowl with the dough (covered)in there for the rise. There was a post a month or so ago which I've since tried -- you can put a glass of water in your microwave, turn it on high for say 2 minutes, and quickly put the bowl with the dough in there, and quickly close the door. This maintains a warm environment and avoids those drafts which also plague havoc on bread dough.

Tyler, I feel like we're close to discovering the solution to your dilemma. You notice I say "we're close" -- I guess I've taken some ownership in seeing you get this recipe to work. So, PLEASE KEEP ME POSTED or I may lose sleep:-)

BTW, where do you live? If you live near Savannah, GA, I'll have you over and give you a loaf to prove how good it is:-)