It was experimental. It was awful. I am very dissapointed. I think I better stick with the way I know.
Edited to add:
I don't know what happened to it. It was just yucky. I used all freshly milled flour (yay, me) instead of half milled myself, half store-bought already "flour" flour. It is also possible that I put too much in?? but it just didn't raise well and wasn't light and fluffy and I am SO SO SO SO SO VERY dissapointed. BUT... on the good side, my aunt sent up a loaf of fresh, homemade, she milled-some-of-the-flour-herself bread. And it was perfect. So I am good til tomorrow. I do wonder if she saw this post and felt bad for my... not LACK of cooking skills, but definitely not as practiced or perfected as hers... cooking skills and sent one up or if she just HAPPENED to be thinking of me today and decided to send up a loaf of perfectly normal, everyday (for around here, anyway) bread. I'm still trying to get ahold of her to find this out.
And, Aunt P, if you are "lurking" and reading this and never comment or let me know you read this... (I wonder how many "lurkers" we have out there.... I know you guys are out there. Go ahead, comment, I dare you! :) ) Thanks for the bread. It actually made me cry. You probably shouldn't ask - just one of those day. Thank you. :) xoxo
One more edit:
Nope, she DIDN'T read this post... so I was just on her mind and she just happened to send up a loaf of the very bread I was trying to make. *sniff* God's cool. She also was able to tell me what went wrong. Soft Winter White Wheat is not good for yeast breads. Not enough gluten. Huh.... I know for next time. Maybe tomorrow. Back to Prairie Gold.