This was a simple whole wheat bread recipe, which I would like to say that I make a bit more regularly, (like every week), but, unfortuanately, I don't. I have learned a few things about bread lately though, thanks to my good friend, Mrs. Chef, who helped me to realize that my pan was what was wrong, and the reason all my bread was coming out badly (smelled like beer - the metal and yeast were oxidizing!) We tried a gluten free sandwhich bread, but will have to try that recipe again, since, of course, it oxidized. The letters were about the only things that came out well, since they were made free hand, by rolling 'snakes' of dough on the table.
Esa receta fue suficiente sencilla, un pan integral, que me gustastaria poder decir que hago mas frequente, pero no es el caso. He aprendido sin embargo, unas cosas sobre el pan en si, ultimamente, gracias a una amiga que es chef.