47 minutes ago
These little guys are sooo gooood. funny story with these. we have my grandpas old recipe, but people in my family have always had trouble recreating it. for some reason it always comes out more dense and heavy than they remember my grandfathers being. my first loaf was super dense too. my second was much lighter, and i got two thumbs up from my father who said it was just like his dads. i chalked it up to playing with proofing times and just feeling more comfortable with bread in general. but then yesterday i realized that starting with that second loaf, i’ve been accidentally doubling the sugar because i’m not good at reading directions and missed the part that only half of the listed measurement was for inside the dough (other half is to sprinkle on top, which my family has never done). i copied it wrong when i rewrote it for that second loaf. i’ve been doing it wrong ever since. then i looked at my grandfathers markings in the original book where he wrote the amounts for various sized batches and he doubled the sugar on it there too. i have no way to confirm how he actually baked it, but it’s nice to think that the two of us made the same error on the same part of the recipe decades apart, and in turn stumbled upon the secret to what makes this bread so good. who knows for sure, maybe the sugar has nothing to do with it, maybe he realized his error, but it’s a fun thought that i’m going to go with.