Thanks for sharing your experience with the recipe with us, Liz. I’d like to try your flour combination. It sounds really good.

I too am from Trinidad and tried this last week. It came out great… I used the entire 6 1/3 cup flour first though in my mixer and had to add some more after. Also, my flour combination was 2 cups of multigrain, 1 cup of whole wheat and 3 1/3 plain white.

Hi Nazrana, I’m sorry to hear that this didn’t turn out well for you. If the bread was heavy/dense, then it means the gluten was underdeveloped. That happens when the dough isn’t kneaded well enough. You can check how well you’ve kneaded the dough by doing the windowpane test. I haven’t made a video for that, but here’s one on YouTube that I think is really good; click here. I will add this to the instructions in the recipe.

Also, if the dough was too dry, then you might have overpacked the flour when you were measuring it in the cup. Things like high altitude and warm kitchen temperatures can also lead to drier doughs. Basically, bread making is very susceptible to changes in the environment, how well you knead the dough, and how well you measure the ingredients. So, when you’re making bread, it’s not as easy as just following the recipe. You have to take your kitchen environment and the other factors I’ve mentioned into account and make adjustments as needed. So, if the dough is too dry, add about a tablespoon more water and test it out. I will add weight measurements for the ingredients for this recipe as measuring by weight is more accurate than measuring by cups.

Hi Christine,

Thanks for letting me know about your experience with the recipe and for taking the time to rate it. I think your modifications will be really helpful for those who want to halve the recipe. I’m glad that you liked the recipe and it got your kids and Trini husband’s approval! That makes me very happy. I didn’t know that about Canadian flour. I wonder why that is.

I mean, I halved the recipe, so really I used 8 g yeast. 🙂

Hi Jerry,

The recipe makes flaky hops that are shaped to look like dinner rolls. If you don’t want them to look like dinner rolls, you just need to keep the dough balls further apart when baking them. I’ve discussed this in the recipe post above.